Here's an easy squash dish with a Middle-Eastern twist. It would be a delightful accompaniment to a Tray Kebob, or Lamb Kofta.
Our butternut squash did much better than they did last year, but last year we got 2. Two entire squashes. That was because they were in our worst bed AND it was not a good year for squash. While we have more this year, I am not finding them the greatest - a little too moist and bland thanks to coolish temperature through late summer and fall, and lots - lots - of rain. If you feel that is a problem for yours too, it can be improved by drying the cooked, mashed flesh in a frying pan until reduced in volume and very slightly caramelized. And of course, all the flavours of this recipe will do slightly sub-par squash nothing but good. Hopefully, though, yours are fine.
4 servings
1 hour 30 minutes - 15 minutes prep time
Make the Tahini Sauce:
2 tablespoons tahini
the juice of 1/2 lemon
1 or 2 tablespoons of water
Put the tahini in a small bowl, and mix in the lemon juice a little at a time to make a smooth paste. Thin it with a little water to make it the consistency of slightly runny mayonnaise. This can be done while the squash roasts.
Cook & Mash the Squash:
1 kilo (2 1/4 pounds) butternut squash
a little mild vegetable oil
2 tablespoons butter
salt & freshly ground black pepper to taste
1 or 2 teaspoons chile-garlic sauce
1 tablespoon (more or less) za'atar
Preheat the oven to 375°F. Cut the squash in half and scoop out the seeds and stringy pulp. Rub the cut surfaces with a little oil, and lay them face-down on a shallow roasting pan or baking tray. Roast until tender, about an hour to an hour and a quarter.
When the squash is done, scoop the flesh into a shallow bowl and mash it well with the butter, salt, pepper, and chile-garlic sauce. Put it in a serving dish and smooth it out. Sprinkle the za'atar over it evenly, then drizzle on the tahini sauce. Serve at once.
Last year at this time I made Baked Sweet Potato Samosas.
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