inspired almost completely by yotam ottolenghi, this dip gets rave reviews from everyone who tastes it. it also inspires late night sneakings into the refrigerator for just a taste more...so don't be surprised if it goes quickly! i love serving it with Cranberry Hazelnut Raincoast Crisp crackers.
1 very large butternut squash, peeled and cut into chunks (net weight 970g)
3 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
70g tahini paste
120g Greek yoghurt
2 small garlic cloves, peeled and crushed
1 tsp nigella seeds (or sesame seeds)
1½ tsp pomegranate molasses (or maple syrup)
Heat the oven to 350F. Spread the squash out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with foil and roast for 45-60 minutes until tender, stirring once during the cooking. Remove from the oven and leave to cool.
Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).
To serve, drizzle with molasses and sprinkle with nigella seeds and offer crackers or sliced bread alongside. Yum!