While hummus is probably the most recognized Mediterranean dip, there are countless items in the mezzeh spread that are meant to be scooped or sopped up with pita or flatbread.
This is one of those dips. It can be made with pumpkin or any other winter squash, and the method is the same no matter which type you choose. You want a basic proportion of 1 cup cooked, mashed squash to 3/4 cup yogurt. You can adjust yogurt according to how tangy you like it. Of course, you can also increase or decrease the garlic as well. The dip tastes better if you salt the squash during cooking, rather than at the end.
Butternut Squash Dip – with garlic and yogurt
1/2 butternut squash, peeled, and boiled until soft
1 cup yogurt (preferably Greek)
2 cloves garlic, mashed into a paste
Extra virgin olive oil, for drizzling
After squash has finished cooking, place in a bowl and mash with fork. Add yogurt, garlic, and salt to taste, and stir to incorporate completely.
Drizzle with olive oil.
Entered in this week’s #recipeoftheweek, a weekly round up of lovely recipes