This dip is light and flavorful, and can be varied for the amount of spiciness you like. The flavor of butternut squash is naturally sweet. Frozen squash is usually flash-frozen at peak ripeness and it certainly is convenient: however, the robust flavor and vivid color of fresh squash are hard to beat.
Serve warm as a side dish, or at room temperature or chilled as a dip with crudités and pita chips or wedges, or spread on warm cornbread.
Yields about 2 cups
Time: 30 minutes
1 medium butternut squash, seeded, peeled, and diced (or two 10-ounce packages frozen butternut squash chunks)
3 tablespoons extra-virgin olive oil
1½ teaspoons ground caraway
1½ teaspoons ground coriander
3 garlic cloves, minced or pressed
½ teaspoon salt
2 tablespoons fresh lemon juice
2 teaspoons Harissa
Cook the squash in water to cover until tender. Drain and mash well.
Warm the oil in a small skillet or pan on low heat, add the caraway, coriander, and garlic and cook on low heat just until the garlic sizzles, a minute or two. Stir the oil and spices into the mashed squash. Add the salt, lemon juice, and harissa and mix well. Add more salt, lemon juice, and harissa to taste.
Instead of harissa, use ⅛ teaspoon cayenne pepper, or more to taste. Cook it with the caraway, coriander, and garlic.
Serve with crudités and Za’atar Pita Chips, a good starter before Fennel and Chickpea Stew with Saffron and Prunes.