Winter Squash Puree With Tahini

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Cover a baking sheet with foil and brush lightly with olive oil.

3. 3

   If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet.

4. 4

   If using a thick slice of squash, scrape off any membranes.

5. 5

   Bake 45 minutes to one hour, or until very soft.

6. 6

   A knife should cut through it without resistance, and the skin should be wrinkled.

7. 7

   Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade.

8. 8

   Add the tahini, and puree until smooth and creamy.

9. 9

   Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste.

10. 10

    Add to the food processor along with the lemon juice and cumin, and blend together.

11. 11

    Add salt to taste.

12. 12

    Mound the puree in a wide bowl or on a plate.

13. 13

    Drizzle a little olive oil over the top, and garnish with pomegranate seeds.

14. 14

    Serve with warm pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.