Butternut Squash and Tahini Spread
Cooking Weekends
Cooking Weekends
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 6 servings
  • adapted from Jerusalem, by Yotam Ottolenghi and Sami Tamimi, ©2012
  • 1 large butternut squash, about 2 lbs
  • 4 small garlic cloves, peeled
  • 1 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 5 tbsp tahini paste
  • 1/2 cup Greek yogurt
  • 1 1/2 tsp molasses
  • 1/2 tsp water, if the molasses are super thick
  • 1 tsp white sesame seeds, lightly toasted

Instructions

Comments

Log in or Register to write a comment.