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