Thursday, November 15, 2012

Butternut Squash and Tahini Dip

I've become rather addicted to tahini, ever since my excursion into middle eastern food with the falafel expedition (lightly explained in my falafel post). This dip is great, and my friend and I ate the whole thing up in just a few days x.x Serve with traditional pita bread or on crackers. Don't over process like I did! I've gotten to used to making pumpkin purée which takes a good 5 minutes to process and after that it STILL isn't completely smooth, but this processes super quickly.

Butternut Squash and Tahini Dip
from Playin with my Food

2.5 lbs. butternut squash, peeled and diced (7 cups)
3 Tbs. olive oil
1 tsp. ground cinnamon
5 Tbs. tahini
6 oz. Greek yogurt
2 small cloves garlic, crushed
1 tsp. sesame seeds
1.5 tsp. maple syrup (or date syrup)
Optional: 2 tsp. cilantro, chopped (to garnish)

1. Preheat oven to 400F.
2. Toss squash with olive oil on a roasting pan and sprinkle with cinnamon and salt. Cover the pan with foil and roast for 40 mins (or until soft)
3. Set squash aside and let cool.
4. Transfer cooled squash to a food processor, add tahini, yogurt, and garlic. Pules until a coarse paste is formed. Salt to taste.
5. Spread onto a flat plate in a wavy pattern, sprinkle with sesame seeds, drizzle over syrup, and garnish with cilantro (if using).

1 comment:

  1. This dip is easily my favorite dip ever. Wonderful mix of sweet, savory, and creamy filling texture. mmmm