Serving note: Serve as a dip alongside flatbread cut into triangles
- 1 large butternut squash, peeled and cut into chunks
- 2-3 tbsp olive oil
- 1 level tsp ground cinnamon
- 70g light tahini
- 2 pinches sea salt or to taste
- 120g Greek yoghurt
- 2 small garlic cloves, peeled and crushed
- 1 tsp mixed black and white sesame seeds (or just white, if you don’t have black)
- 1½ tsp date syrup (agave syrup also works but not as well)
- 2 tbsp chopped coriander
Heat the oven to 180C/350F/gas mark 4. Spread the squash out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.
Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste – you don’t want it too smooth.
To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with sesame seeds, a drizzle of syrup and finish with chopped coriander.