Ingredients
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1 1/2
-
2
-
1
-
1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Baba Ghanoush With Acorn Squash, The Frugal Gourmet On Our Immigrant Ancestors Jeff Smith Copyright 1990 Baba Ghanoush is a rich creamy paste, a combination of two strong flavors; roasted eggplant and tahini sharpened by lemon and garlic I had always assumed it could be made with eggplant, and eggplant alone Leave it to a second generation American Arab to teach me new tricks Feel free to re-create this dish with almost any kind of squash or heavy vegetable , The Frugal Gourmet On Our Immigrant Ancestors Jeff Smith Copyright 1990 Baba Ghanoush is a rich creamy paste, a combination of two strong flavors; roasted eggplant and tahini sharpened by lemon and garlic I had always assumed it could be made with eggplant, and eggplant alone Leave it to a second generation American Arab to teach me new tricks Feel free to re-create this dish with almost any kind of squash or heavy vegetable
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Steps
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1
Done
|
Cut the Squash in Half and Remove the Seeds. Brush With Olive Oil and Bake, Uncovered, at 325 For 1 Hours, or Until Very Tender. |
|
2
Done
|
Allow to Cook and Dig Out Pulp. Discard Skins. |
|
3
Done
|
Place in a Mixing Bowl and Add Remaining Ingredients, Except Garnishes. |
|
4
Done
|
Mix Well With a Wooden Spoon. Place on a Plate and Top With the Garnishes. |
|
5
Done
|
Serve With Pita Bread or French or Italian Bread. |
