Butternet squash hummus

image

This is an unusual dish that I have made twice now and really enjoyed. It comes from the Ottolenghi cookbook “Jerusalem,” about which I have previously been effusive (an internet version of the recipe is here). The basic idea is to roast a butternut squash with a little bit of cinnamon, and then puree it like hummus with some tahini and Greek yogurt or labneh. You then drizzle it with date syrup and sesame seeds. Date syrup was hard to find in Fargo, but the trust Asian and American Market on Main Avenue has it, as it has most everything you ever need. Eaten like hummus with pita (ideally homemade by Diane), it has the consistency of hummus or baba ghanouj but a wonderful, deep squash flavor.

–Stuart

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: