Ginger Squash Dip

Ingredientes

1 small kabocha squash, seeds removed and cut into rough chunks

2-inch knob ginger, skin removed

½ lemon

5 sprigs thyme

2 cloves garlic, smashed

1 cup greek yogurt

1 tbsp tahini

1 tbsp coriander seeds

2 tsp honey

Olive oil

Salt

Instrucciones

Preheat your oven to 350°F. Give the squash seeds a rinse and pat them dry, then set aside.

Add the cut-up squash to a baking tray and toss with olive oil and salt. Roast until fork-tender, about 20 minutes. While the squash cooks, mix the clean squash seeds in a bowl with the coriander seeds, honey, a drizzle of olive oil, and a pinch of salt. Spread onto a small tray and bake until golden and toasty, about 10 minutes.

Once the squash is done, transfer it to a bowl or blender (depending on whether you're using an immersion blender). Add the ginger, garlic, thyme, a good drizzle of olive oil, a splash of water, and a squeeze of lemon. Blend until smooth and taste for seasoning — it should be sweet, gingery, and lightly aromatic from the thyme and lemon.

In a separate bowl, combine the yogurt and tahini with a squeeze of lemon and a pinch of salt. Mix gently, adding a splash of water if needed - tahini can seize up a bit, and you want this to be smooth and spoonable. Taste for seasoning.

To plate, spread a generous scoop of the kabocha purée onto a plate or shallow bowl and smooth it into a circle with a slight divot in the center.

Spoon the tahini yogurt into the middle and swirl to create layers. Finish with a drizzle of olive oil, pinch of maldon, and a handful of the toasted pumpkin and coriander seeds.

Enjoy with some bread, olives, or just by the spoonful.