Cooking Instructions
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Step 1
First, roast the butternut squash. Preheat the oven to 350 degrees F (180 degrees C) and get out a large baking dish.
Step 2
Add the
Butternut Squash (1)
to the baking dish and sprinkle it generously with
Salt (2 pinches)
and
Olive Oil (as needed)
. Toss it all well to make sure it is coated. Roast the butternut squash until it is tender for about 40 minutes.
Step 3
While the squash is roasting, switch gears for a moment to the chips. Cut each of the
Pita Bread (6)
into 8 equal wedges and lay them out on a baking sheet.
Step 4
Add the zest and juice of a
Lemon (1)
,
Dried Oregano (2 pinches)
,
Salt (2 pinches)
, and a generous drizzle of
Olive Oil (as needed)
. Toss it all together well to make sure the chips are coated. Get them into the oven to crisp up for about 15 minutes. When they are done, take them out and set them aside.
Step 5
Once the butternut squash is done, let it cool for a few minutes while you set up a food processor. Measure out 1 1/2 cups of the squash and transfer it to the processor, then seal the rest up for later.
Step 6
Add the
Tahini (65 g)
,
Garlic (4 cloves)
,
Chickpeas (1 can)
, zest, and juice of a
Lemon (1)
, and
Ground Allspice (as needed)
into the processor with the squash and run it until it becomes a thick puree.
Step 7
Transfer it to a pretty bowl and drizzle it with more
Olive Oil (as needed)
. Garnish it with the
Fresh Cilantro (as needed)
and
Pine Nuts (as needed)
and serve it with the pita chips. Enjoy!
