Butternut Squash and Tahini Spread

I know it’s old news raving about the cookbook Jerusalem. I had the opportunity to revisit it the other week and found myself frantically taking screenshots of recipes I wanted to try. They are exotic but approachable with beautiful narratives and photography. I struggled to find anything in the book I was not anxious to make at home. This Butternut Squash and Tahini Spread was incredibly easy and delicious. I consume such obscene amounts of hummus…this was a nice replacement for a few days.

Don’t let some of the sweeter ingredients trick you- this is a savory dish with a hint of sweetness that works perfectly.

Adapted slightly from Jerusalem

You’ll need:

1 large butternut squash

3 tablespoons olive oil

1 teaspoon ground cinnamon

5 tablespoons tahini paste

0.5 cup Greek Yogurt (I sadly used non-fat because that’s what I had on hand but I’m sure full fat would be better)

2 small garlic cloves, crushed

1 teaspoons sesame seeds (for garnish… white and black would be best but I only had white… you really need something to sprinkle on top otherwise it feels like baby food)

1.5 teaspoon maple syrup (the recipe called for date syrup… there was just no way)

0.5 teaspoon salt

Peel your squash and cut into chunks. This is the worst part. Just awful. Place in a roasting pan toss with the olive oil cinnamon and salt. Cover tightly with aluminum foil. Bake for 70 minutes at 400 degrees F stirring once during the cooking. Remove from oven and let cool.

squash pile

Combine squash, tahini, yogurt and garlic in a food processor (roughly). Place in a bowl and sprinkle with the sesame seeds and maple syrup. Yummy with pita or bread.