Name: Winter Squash Baba Ghanouj
Ingredients: 2 cups pie pumpkin, butternut, kabocha or delicata, peeled and cubed; 3 cups eggplant, cubed (removing the peel turns out an even better recipe); 4 cloves roasted garlic, chopped; 1/4 cup olive oil; 2 tablespoons fresh squeezed lemon juice; 2 tablespoons tahini; 1 teaspoon sea salt, or to taste

Winter Squash Baba Ghanouj

Print Recipe

No reviews

Ingredients

Scale

2 cups pie pumpkin, butternut, kabocha or delicata, peeled and cubed
3 cups eggplant, cubed (removing the peel turns out an even better recipe)
4 cloves roasted garlic, chopped
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons tahini
1 teaspoon sea salt, or to taste

Cook Mode Prevent your screen from going dark

Instructions

To roast garlic well, roast it in a pan for about 10 to 15 minutes; once slightly cooled, mince the garlic.
Use1 tablespoon of the olive oil to grease a baking pan and add the squash, garlic and eggplant; bake at 400 degrees Fahrenheit for 30 minutes until soft.
In a food processor, blend eggplant, squash, garlic, remaining olive oil, lemon juice, tahini and sea salt. You may need to add a bit of water to thin the batch.
Allow to cool; serve.

Find it online: https://wolffsapplehouse.com/wonders-winter-squash-baba-ghanouj/