Winter Squash & Tahini Spread
by Katherine Deumling of Cook With What You Have
This is a gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.
Yields about 2 1/2 cups
1/3 cup tahini
2 Tablespoons lemon juice, possibly more, to taste
2-3 medium cloves garlic, chopped (based on how much you love garlic–it does get stronger as it sits)
1/4 – 1/2 cup cold water
1 1/2 cups roasted winter squash such as Butternut, Hubbard, Sweet Meat, Red Kuri, Marina di Chioggia, etc. (You want to use a type with dense, flavorful flesh. Things like Acorn or Delicata wouldn’t be as good here. )
1/4 teaspoon red pepper flakes or other hot pepper either dried or fresh (optional but very good as the tahini and squash are both sweet and rich)
1/2 teaspoon salt, more to taste
Put the tahini, garlic, and lemon juice in the bowl of a food processor. Process briefly and then start adding water a couple of tablespoons at a time. The mixture will at first seize up and get thicker and as you continue to process and add water it will get lighter in color and creamier. When it’s light and creamy but not at all runny, add the roasted squash, hot pepper and salt and process until smooth. If it’s too thick add a bit more water. Taste and adjust seasoning with salt, lemon and/or hot pepper to taste. Store in the fridge for up to 5 days. The garlic will get more pronounced as it sits.
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