I made this spread with a squash that I’ve had leftover since the spring CSA ended. The squash smells wonderful while it’s roasting in the oven as the chunks caramelize in the cinnamon and olive oil. Try to resist eating a few chunks before making the spread!
The spread is sweet and wonderful with warm bread, chips, or crackers. Refrigerate any leftover spread, but it tastes best when you allow it to reach room temperature again before serving…and for the love of pita, make your own chips!
butternut squash spread with tahini (from “Jerusalem: a cookbook“)
one large butternut squash, peeled, seeds an pulp removed, and cut into chunks (approximately 7 cups of chunks)
5 Tbsp tahini paste
1/2 cup plain non-fat Greek yogurt
1/2 tsp salt
3 Tbsp olive oil
1 tsp black and white sesame seeds
2 Tbsp pure maple syrup
1 tsp cinnamon
2 cloves garlic, crushed
Preheat oven to 400 degrees.
Roast the squash: line a large baking sheet with parchment (or you may use a large rectangle baking dish). Place the chunks of squash in a single layer in your baking dish. Drizzle olive oil over squash. Sprinkle with cinnamon and salt. Place in oven and bake until tender, approximately 60-70 minutes, stirring squash once during baking to allow for even roasting. Remove from oven and allow to cool.
Place squash in a food processor. Add yogurt, garlic, and tahini paste. Pulse until combined and smooth (it’s okay if it’s a bit chunky). Spread on a serving plate and drizzle with maple syrup. Top with sesame seeds.