This recipe is borrowed from the gorgeous “Jerusalem: A Cookbook”
– 3.5 cups of peeled, cubed and roasted winter squash (we used red Kuri pumpkin but butternut or kubocha would also be delish)
– 3 Tbs. Tahini paste
– 2 Tbs. high quality extra virgin olive oil
– 1 clove of raw garlic
– sea salt to taste
Garnish with a drizzle of maple syrup (or date syrup), a sprinkle of cinnamon and some scallions. Eat with warm pita or focaccia. YUM!