Libyan Pumpkin Dip

1. 1

   Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.

2. 2

   Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.

3. 3

   Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.

4. 4

   Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.