Yotam Ottolengi writes in “Jerusalem: “This dip seems to be fantastically popular with anyone who tries it. There is something about the magical combination of tahini and pumpkin or squash that we always tend to come back to…”
And indeed there is something magical about this spread. Deep, addictive taste, unique sweetness, gentle acidity. It starts with the smell of roasted butternut squash. This compound of sweetness and cinnamon aroma slowly spreads all over the house, sneaks under blankets, between sheets of favorite books, gently lays itself on sweaters, scarfs and the dog’s fur. Carelessly smashed squash with thick, earthy tahini, date syrup and fresh coriander. Those magical particles are the best definition of autumn. No more explanation is needed.
Butternut squash and tahini spread
with date syrup and coriander
1,2 kg butternut squash*
3 tbsp olive oil
1 tsp ground cinnamon
70g light tahini paste
120g plant-based yoghurt
2 small garlic cloves, minced
fresh coriander, chopped
*about 970g in total when peeled
** white or mixed black and white seeds
*** date syrup can be replaced with other liquid sweeteners, I think beetroot molasses will taste great in this combination
Pell the butternut squash and cut it into chunks. Spread the squash out in a medium roasting tin. Mix with olive oil, cinnamon and 1/2 teaspoon of salt. Cover tightly with the foil and roast in 200C preheated oven for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.
You can smash the squash with a fork, potato masher or the blender. I recommend the first option to achieve coarse paste, not to smooth. Mix it with tahini, garlic and yoghurt. Season with lemon juice and salt.
Serve sprinkle with sesame seeds, fresh coriander and poured with date syrup.