1. Cut the butternut squash into 2" cubes. Steam squash until very soft. 2. Mash the squash with olive oil and salt and pepper to taste. Stir in 2 tablespoons of the crumbled walnuts. Set aside to cool about 15-20 minutes. 3. Once the mashed butternut mixture has cooled stir in the plain yogurt and minced garlic. Transfer to a platter. 4. Red Pepper Sauce: melt the olive oil or butter (or both) in a small pan; add the cayenne. Cook on medium-low heat until the butter starts to foam on the edges and brown and the cayenne's fragrance is starting to enhance. Pour this mixture over the butternut squash. Serve with toasted French bread or toasted (or grilled) pide slices. 5. To garnish: I seasoned the top of the butternut squash with fresh flat leaf parsley, a sprinkle of salt and a drizzle (about 3/4 tablespoon) of pomegranate molasses. 6. Serve at room temperature. 7. Yield is estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
