It’s BABA GANOUSH with a roasted squash instead of eggplant! A really tasty and fun twist on the Middle Eastern classic.
Another dish best done to taste. Hence my recipe only calls for a half of a roasted butternut squash…how much is that exactly? About a half pound or a good cup of smashed roasted squash. There’s no wrong way to do this, be adventurous!
1/2 Butternut squash, roasted
1 Clove garlic, crushed
1.5 TBS Tahini
1 TBS Lemon juice
2 TBS Extra virgin olive oil
Cracked black pepper
I prefer using butternut here but any of the winter squashes will work. I also prefer to roast that baby but you could boat, grill, steam or (tsk!) microwave it too. The bottom line is, you need about 1 Cup of cooked, skinned, smashed squash. Plonk it in a bowl and add to it your minced garlic, tahini, lemon juice (or vinegar, other acids work too), olive oil and sea salt and crack pepper to taste. MIX IT UP and taste it. Adjust the seasonings. You can go a step further and add some parsley or basil, fresh chili…whatever you want. Serve with pita chips or spread on a bagel or a sandwich or on falafel…it’s all good.