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Butternut Squash & Tahini Spread |
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| Serves 4-6 |
Prep 10 mins |
Cooking 70 mins |
Easy |
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My rating |
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Ingredients |
1 large butternut squash (±
1.2 kg), peeled and cut into chunks (± 970g)
3 tbsp olive oil
1 tsp ground cinnamon
70g light tahini paste
120g Greek yogurt
1 tsp mixed black & white sesame seeds ( or just white)
1½ tsp date syrup
salt
chopped parsley (optional)
serve with lettuce & cucumber salad and roasted cherry tomatoes
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Preheat the oven to 200C/Fan
180C/ Gas 6.
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Spread the squash out in a
medium roasting tin. Pour over the olive oil and sprinkle
on the cinnamon and ½ tsp of salt. Mix
well, cover the tray lightly with foil and roast in the
oven for 70 mins, stirring once during the cooking. Remove
from the oven and leave to cool.
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Transfer the squash to a food
processor bowl, along with the tahini and yoghurt. Roughly
pulse so that everything is combined into a coarse paste,
without the spread becoming smooth; you can also do this
by hand using a fork or potato masher.
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Spread the butternut in a wavy
pattern over a flat plate and sprinkle with the sesame
seeds, drizzle over the syrup and finish with some chopped
parsley if you wish.
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DAILY
DINNERS 
