We Arabs revere yogurt in almost all its forms. It is an inseparable part of our diet, and we are constantly seeking new ways to experience it. This butternut squash dip is simple, yet flavorful.
Butternut squash is roasted until soft, then mashed with some lovely thick and tangy lebna and just a touch of garlic. The spread is then dressed with dill, walnut, and Turkish pul biber (optional) as a feast for both the eyes and the stomach.
Ingredients:
1 medium butternut squash (900g)
1 clove garlic, grated
1 ¼ cup thick tangy lebna
½ cup fresh chopped dill
1 Tbsp pul biber (optional)
½ cup chopped walnut
Salt and pepper
Olive oil, for drizzling
Bread, to serve
Method:
Preheat oven to 425F. Halve the whole unpeeled butternut squash lengthwise and scoop out and discard the seeds and pulp. Rub olive oil on the cut surface and bake in oven for about 1 hour until cooked through. Take out form the oven and set aside until cool enough to handle.
Scoop out the cooked flesh and mash using a fork with the grated garlic, lebna, salt and pepper until smooth and incorporated. Taste and adjust seasoning as necessary.
Spread thinly in the serving dish and sprinkle with the chopped dill, pul biber, chopped walnut, and drizzle of olive oil. Serve with bread.
صحة و عافية
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