INGREDIENTS

Makes a bowlful

1 medium sized butternut squash
4 heaped tbsp tahini
1 garlic clove
juice of 1 lemon
sea salt & freshly ground pepper
olive oil
pomegranate molasses & pumpkin seeds (optional)

Preheat oven to 200°C

Cut the squash down the middle with a sharp knife. Scoop out the seeds, place in a roasting dish, drizzle olive oil, season & place in oven for approximately 1 hour or until you can insert a knife into the flesh easily.
When cool enough to handle, scoop out the flesh into a food processor. Mix with garlic, tahini, lemon juice, seasoning. Slowly pour water while whizzing until you get the consistency you need.

Scoop out into a bowl and drizzle with pomegranate molasses.

Approximate cost £2.00