Butternet squash hummus


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.



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