Kabocha Squash & Tahini Spread
ingredients
all
2 1/2 pounds. kabocha squash
can substitute butternut or other orange flesh squash
3 Tbs olive oil
1 tsp cinnamon
sea salt
5 Tbs tahini paste
1/2 cup Greek yogurt
may substitute coconut milk
2 small garlic
crushed
1 tsp black/white sesame seeds
2 date syrup
see additional recipe, substitute maple syrup, or buy online
2 Tbs cilantro
chopped
Kabocha squash is a Japanese pumpkin that has an intense orange color. The date syrup adds a lovely sweetness. Use this as a starter with crackers, hearth bread or vegetables.
1
Preheat the oven to 400℉
2
Pour olive oil over cut squash halves and sprinkle with cinnamon and .5 tsp sea salt. Place face down on baking sheet
3
Roast in oven for 45-60 minutes
4
Remove from oven and allow to cool
5
Scoop out squash and place into a food processor along with the tahini, yogurt or coconut milk, and garlic
6
Roughly pulse so that everything is combined into a coarse paste, without becoming completely smooth. This can also be done with a fork or potato masher
7
Spread the squash in a wavy pattern over a flat plate and sprinkle with sesame seeds, drizzle over the date syrup and finish with cilantro, if using
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi
notes
Food Processor