October 25, 2020
Snacks for 6
1 medium sized butternut, Kabocha or Potimarron Squash
6 cloves garlic, crushed and peeled
1 small shallot, peeled and cut in half
1/2 cup good olive oil
3 Tbsp tahini
Juice from 1 large lemon
1 Tbsp honey
1 Tbsp ground coriander
1 tsp ground turmeric
2 tsp kosher salt
Preheat oven to 375 F
Cut the squash in half lengthwise, remove all seeds with a spoon. Fill the cavity of the squash with garlic cloves and shallot, and salt it liberally. Oil a small sheet tray and lay the squash cut-side down. Roast until tender to the touch, approximately 30-40 minutes. Flip the squash over to allow it to cool.
Once the squash has cooled, scoop the flesh from the skin, place it in a food processor with the remaining ingredients, and pulse until it is smooth and silky. Don’t forget to include the roasted garlic and shallot. Every squash is different, so adjust to your liking. I like to serve this with pita chips or crudités, or to spread on a thick slice of toast and top it with toasted hazelnuts, goat cheese and honey; get creative!
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