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.