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Categories:
butternut squash salt pepper walnuts plain yogurt garlic butter cayenne pepper flat leaf parsley pomegranate molasses walnuts
Viewed: 97 - Published at: 8 years agoIngredients
- 250 g butternut squash, peeled (I didn't measure but used 1/2 medium sized butternut squash)
- 3 -4 tablespoons extra virgin olive oil
- salt, to taste
- pepper, to taste
- 2 tablespoons walnuts pieces plus 1 1/2 tablespoons walnut pieces (to garnish)
- 4 tablespoons plain yogurt
- 2 garlic cloves, minced
- 1 tablespoon butter and 1 tablespoon olive oil (or a combination of both(I used both)
- 12 teaspoon cayenne pepper
- flat leaf parsley
- pomegranate molasses (optional)
- crumbled walnuts
Method
- Cut the butternut squash into 2" cubes.
- Steam squash until very soft.
- Mash the squash with olive oil and salt and pepper to taste.
- Stir in 2 tablespoons of the crumbled walnuts.
- Set aside to cool about 15-20 minutes.
- Once the mashed butternut mixture has cooled stir in the plain yogurt and minced garlic.
- Transfer to a platter.
- Red Pepper Sauce: melt the olive oil or butter (or both) in a small pan; add the cayenne.
- Cook on medium-low heat until the butter starts to foam on the edges and brown and the cayenne's fragrance is starting to enhance.
- Pour this mixture over the butternut squash.
- Serve with toasted French bread or toasted (or grilled) pide slices.
- To garnish: I seasoned the top of the butternut squash with fresh flat leaf parsley, a sprinkle of salt and a drizzle (about 3/4 tablespoon) of pomegranate molasses.
- Serve at room temperature.
- Yield is estimated.
