I have had a few butternut squashes laying around the kitchen recently. Typically, I'd cube and roast them, or turn them into a soup, but this time I decided to adapt a recipe from The Nosher for Lybian Pumpkin Spread.
Instead of pumpkin, I used butternut squash. I also turned The Nosher's recipe into a cold dip and left out the garlic because, GASP (!!!!), I was out of garlic. I also did not add honey. So basically, I created a somewhat different recipe :)
Roasted Butternut Squash Dip
Ingredients
2 cups roasted butternut squash puree
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
red pepper flakes to taste
3 tablespoons harissa
juice of one lemon
salt to taste
to serve
plain yogurt
red pepper flakes
pita chips
Directions
1. Pure all the ingredients in a blender.
2. Serve topped with a dollop of plain yogurt and a pinch of red pepper flakes with a side of pita chips.
I loved the spicy and acidic flavor of the dip and did not miss the honey because of the natural sweetness from the butternut squash!
This is a great dip to add to your repertoire.
Wishing you all a very delicious Thanksgiving!
0 comments:
Post a Comment