Tunisian Winter Squash Puree

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   1. Preheat the oven to 425u00b0F. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.

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   2. In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.

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   Yield: Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre

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   Advance preparation: This is best freshly made. It keeps for about 3 days in the refrigerator, though it becomes

* Per serving · 4 servings · Values may vary.

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