1 medium butternut squash, deseeded, can be peeled
2-3 Tbs olive oil
Salt, black pepper to season
Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds
Basil leaves to garnish
1 medium to large eggplant
1/2 cup Greek yogurt (or labne)
2 ts olive oil
1 Tbs pomegranate molasses
juice of 1 lemon
1/2 bunch of parsley, chopped
1 garlic clove, chopped
Salt, black pepper to taste
Preparation time: 15-20 min
Cooking time: 40 min
- Preheat the oven to 400F.
- Arrange the butternut squash wedges on a baking sheet, with the skin underneath, if they are not peeled.
- Season with salt and pepper and brush with olive oil.
- Roast for 30 minutes until tender and browned.
- To serve, place the squash wedges on a platter, drizzle with some olive oil, and garnish with basil leaves and seeds.
- For the dip, roast the whole eggplant for 15-20 minutes until tender.
- Remove from the oven and cool slightly.
- Cut the roasted eggplant in half and scoop out the flesh, discard the skin.
- Drain the eggplant flesh for 10-15 minutes, using a small colander.
- In a blender mix the eggplant flesh, yogurt, olive oil, pomegranate molasses, lemon juice, chopped parsley, chopped garlic, and salt and pepper until the mixture is smooth and creamy.
- Place the dip into a bowl and pair with roasted squash wedges.
The butternut squash wedges and the eggplant can be roasted at the same time.
Adapted from Ottolenghi
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