Roasted butternut squash with tahini sauce. This, from the Jerusalem cookbook by Ottolenghi and Tamimi, has the colors and texture to make it a good choice for a Thanksgiving dinner. It reminds me of peanut butter and it’s just as delicious, except the squash ends up a bit smushed together and shapeless. To make the tahini sauce, mix three and a half tablespoons tahini with one and a half tablespoons lemon juice, a garlic clove, and two tablespoons water, creating a thick paste. Spread the sauce over the roasted diced squash and season it with za’atar, a fragrant Middle Eastern spice (but which can lend a bitter aftertaste if overused). The cookbook has a similar recipe for a squash and tahini dip or spread, made with sesame seeds and date syrup.
(Photo: Copenhagen, December 2009.)
365 Days of Food 