Since novelty is often a good antidote for winter blahs, here's a unique way to present a squash at this point in time. It comes from the once thriving and now extinct Jewish quarter of Tripoli, Libya --or so I understand, where it was used like hummus. It's a dip or a side dish (superb with a grilled cheese sandwich) or best yet a great spread for a toasted baguette or piece of olive loaf.
How many it serves depends on how you serve it, but think 6.
1 lb winter squash cubes (start with a 2 lb squash or pumpkin)
NOTE: I like this best with red kuri squash; sugar pumpkin is not as good. Red Kuri is in the hubbard family so any cousin will serve well.)
1/4 cup plus 1 tbsp (separate) olive oil
2 garlic cloves, peeled and minced
1/2 tsp caraway seeds, ground or crushed
1/2 tsp chili powder (I use arbol chili powder here)
2 tbsp vinegar (Sherry, apple, white wine)
salt to your taste
Flat leaf parsley for garnish
Preheat oven to 450º.
Cut the top off the squash and remove its seeds. Peel and cube the squash. (This is the annoying part. Everything else is a cinch.)
Spread the cut squash out on a baking sheet and coat with 1 tbsp olive oil and a pinch of salt.
Bake at 450º about 20-30 minutes until cubes are soft.
Cool and mash in a processor or by hand.
In a medium skillet, heat 1/4 cup olive oil over medium heat. Add garlic, reduce to low heat and sauté just until garlic is fragrant. Stir in the chili. Once it is absorbed, add the pumpkin and blend.
Continue to cook over low heat 3-4minutes. Add vinegar and salt. Blend well. If mixture is too thick add 1 tbsp of olive oil. Cook through until the squash is very soft and creamy. Just before you finish add the crushed caraway.
Put into a serving bowl. Cool before eating. Optionally drizzle fruity olive oil over the top before you garnish with minced fresh flat leaf parsley to serve.
This would be a colorful, tasty accompaniment for the pasta and beans dish provided earlier. And certainly perfect for anyone on a post Christmas binge diet.
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