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Baba-ga-squash
It's baba ganoush with a roasted squash instead of an eggplant. This is a really tasty and fun twist on the Middle Eastern classic. I prefer using a butternut squash, but any winter squash will work. I also prefer to roast it, but the squash can also be grilled, steamed, or microwaved. The recipe requires about 1 cup of cooked, skinned, and smashed squash.
This dish is best done to taste; hence, my recipe only calls for a half of a roasted butternut squash. This is about a half pound, or a good cup, of smashed roasted squash. There's no wrong way to do this, so be adventurous.
INGREDIENTS
| 1/2 | butternut squash, roasted |
| 1 | clove garlic, crushed |
| 1 1/2 tbsp | tahini |
| 1 tbsp | lemon juice |
| 2 tbsp | extra virgin olive oil |
| sea salt | |
| cracked black pepper | |
PREPARATION:
Method
- Place the squash in a bowl, along with minced garlic, tahini, lemon juice (or vinegar), olive oil, sea salt, and crack pepper. Combine and taste. Adjust the seasonings to your liking. You can also go a step further by adding some parsley, basil, or fresh chilies. Serve simply with pita chips or as a spread on a bagel, a sandwich, or a falafel.
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