Butternut squash & tahini spread

• portioner: SERVES 6-8

Ingredienser

I very large butternut squash (about 1.2kg), peeled and cut into chunks (970g in total once peeled)

3 thsp olive oil

I tsp ground cinnamon

70g light tahini paste

120g Greek yoghurt

2 small garlic cloves,

crushed

1 tsp mixed black and white sesame seeds (or just white, if you don't

have black)

1½2 tsp date syrup

2 tbsp chopped coriander

(optional)

salt

Vejledning

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

Spread the squash out in a medium roasting tin. Pour over the olive oil and sprinkle on the cinnamon and ½ a teaspoon of salt. Mix together well, cover the tray tightly with foil and roast in the oven for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the squash to a food processor bowl, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth; you can also do this by hand using a fork or potato masher. Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with the chopped coriander, if using.