Winter Squash Puree With Tahini
Updated May 6, 2024
- Total Time
- one hour
- Cook Time
- 45 minutes to one hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds winter squash, like butternut
- ⅓cup sesame tahini, stirred if the oil has separated out
- 2large garlic cloves, halved, with green shoots removed
- Salt to taste
- 2 to 4tablespoons freshly squeezed lemon juice, to taste
- ½teaspoon cumin seeds, lightly toasted and ground
- Pomegranate seeds for garnish
- extra virgin olive oil for garnish
Nutritional analysis per serving (6 servings)
195 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 499 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
- Step 2
Combine the garlic and ½ teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.
- Step 3
Mound the puree in a wide bowl or on a plate. Drizzle a little olive oil over the top, and garnish with pomegranate seeds. Serve with warm pita bread.
- Advance preparation: You can make this a day ahead, but it will stiffen up, so you may want to process again and thin out with a little more tahini or olive oil before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Can't find any pomegranates at the store right now but still wanted to make this recipe. I had some frozen cranberries, chopped them up and used them instead. Not quite as good as the pomegranate seeds but much better than nothing!
I can't believe there are not more rave reviews for this recipe. I have made it for for years to serve with crudites as a Thanksgiving appetizer. It is always requested! It's also easy to make. Most butternut squash recipes require peeling it before cooking, which can be done but is no piece of cake. In this recipe the squash is baked first. It's also a sort of healthy appetizer before the big feast.
This is delicious! The flavor is wonderful and the texture combination of the smooth squash puree with the crunchy pomegranate seeds is amazing.
Stumbled onto this recipe and amazed at how good it is. Used garden winter squash of unknown type dug out of pantry (acorn-ish). Roasted halves a bit too long but decided to use the burned edges (recalling the smoky bits in baba ghanoush). Tahini was dry and past prime, so added in some roasted sesame oil to thin out. Was not expecting much…but am blown away. I suspect it will be wonderful as a topping for a goat cheese bruschetta.
I made a batch of this in November and it was pretty darn good. Served half to my coffee group. I froze the other half and thawed it in January. It became grainy and watery and sad. Don’t freeze it.
Helen, I agree completely. I don't understand why there aren't more raves. This is so easy to make and so delicious. It's simple enough that my kids will eat it but the flavors are complex and enjoyable for adults as well. I just served it on its own as a side dish (without the pomegranate as I didn't have any on hand) and we all spooned it right up. I love the idea of serving with crudites and pita chips. Or maybe on crostini with a little sprinkle of crumbled feta?
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