105 minutes
A delightful twist on traditional baba ganoush, featuring roasted butternut squash, rich tehina sauce, and garnished with pomegranate seeds and pepitas.
Butternut Squash, cut into pieces
0 lb
0.25 fluid ounces
teaspoons
Tehina Sauce
cups
Pomegranate Seeds
0 oz
Pepitas, toasted
0 oz
1. Roast the Butternut Squash
Preheat your oven to 425ºF. Toss butternut squash pieces with olive oil and salt. Spread them on a baking sheet and roast for approximately 90 minutes or until tender and easily pierced with a fork.
2. Prepare the Baba Ganoush
Allow the roasted squash to cool slightly, then scoop the flesh into a bowl, discarding the skin. Add tehina sauce to the squash and blend until smooth and creamy.
3. Garnish and Serve
Garnish the baba ganoush with pomegranate seeds and toasted pepitas. Serve with warm pita or crackers.
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