Warm spices, tahini, and roasted butternut squash combine to create a creamy and flavorful spread that is garnished with toasted pine nuts and fresh herbs. Ideal for spreading or dipping on bread.
Ingredients: 1 small butternut squash, peeled and cut into small cubes. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. 1 teaspoon ground nutmeg. 1 teaspoon ground allspice. Salt and pepper to taste. 1/2 cup tahini paste. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons water. 2 tablespoons chopped fresh parsley. 2 tablespoons toasted pine nuts.
Instructions: Start by heating the oven to 400F 200C. Mix the cubed butternut squash with salt, pepper, ground cinnamon, ground nutmeg, and ground allspice. Spread the squash out in a single layer on a baking sheet. Put the butternut squash in an oven that has already been heated and roast it for 25 to 30 minutes, or until it's soft and slightly caramelized. Take it out of the oven and let it cool down for a while. Put the roasted butternut squash, tahini paste, garlic that has been minced, lemon juice, and water in a food processor. Mix until it's creamy and smooth. To make sure everything is well mixed, you might need to scrape down the sides of the food processor a few times. If you want, you can add more salt, pepper, or lemon juice to the spread after tasting it. Spread the butternut and tahini spread out on a serving dish. Add a little olive oil and top with chopped fresh parsley and toasted pine nuts. Feel free to serve it with warm pita bread or your favorite crackers. Have fun!
Prep Time: 20 minutes
Cook Time: 30 minutes
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