Butternut Squash and Tahini Spread

I Heart Cooking Clubs
Potluck Week
Chef Yotam Ottolenghi

I am recently back from a summer trip to Israel. I went with a laundry list of ingredients to buy, sadly I did not have much time to shop. I managed to buy a few things including this date syrup. I wanted to put my new ingredient to use so I whipped out my Jerusalem cookbook and picked this recipe.

I use pre-cut butternut squash because it is so much easier than cutting a whole one. The squash is roasted in the oven with olive oil, cinnamon and salt. In a food processor the squash is blended with tahini, Greek yogurt and garlic. The spread is topped with date syrup and sesame seeds. We enjoyed this as an appetizer with pita bread.

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3 Comments Add yours

  1. Flourishen says:

    These are two great ingredients in one bowl with date syrup, directly from Israel. Thanks for sharing!

    Like

  2. Cakelaw says:

    Sounds delicious!!

    Like

  3. Kim says:

    So glad to hear that you were able to go to Israel. Would love to hear about it and see pictures. So fun to bring back specialty ingredients from faraway lands. I made something similar to this when we cooked with Ina (she mentioned hers was inspired by Ottolenghi) and I loved it. Yours looks delicious!

    Like

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