- Tina Wasserman - https://cookingandmore.com -

Libyan Spiced Squash Dip

3 tablespoons extra virgin olive oil
1 onion finely chopped
3 cloves of garlic, finely chopped
20 ounces cubed, peeled butternut squash or peeled pie pumpkin
1 ½ teaspoons ground cumin (or to taste)
1 teaspoon hot paprika
½ teaspoon ground ginger
½ teaspoon curry powder
1 Serrano pepper
2 small Campari tomatoes diced (about 3 ounces)
2 tablespoons tomato paste
1 teaspoon sugar, or to taste
Juice of half a lemon or to taste
Kosher salt to taste
1. Heat a 10 inch frying pan over medium high heat for 10 seconds. Add the oil and heat for another 10 seconds. Add the onion and then the garlic and sauté until onion is translucent but not beginning to brown.

2. Add the cubed squash. Stir and then cover for 10 minutes. Turn down heat if you think the squash is sticking to the pan. Squash won’t be completely cooked.

3. Add the dried spices to the pan and stir for 2 minutes.

4. Slice the Serrano down the center lengthwise then slice very fine widthwise. Do not remove the seeds unless you want this mixture to be less spicy.

5. Add the diced Serranos, tomatoes and tomato paste to the squash. Cook for another 2-5 minutes until the squash is tender and the tomato has broken down.

6. Add the lemon juice and sugar to add a very subtle sweet/sour taste.

7. Add salt to bring out the flavors. Gently mash the mixture with a fork leaving so larger chunks of squash

8. Serve warm, at room temperature or cold with Pita or Laffa bread.