Butternut squash houmous recipe
Ingredients
500g (1lb) butternut squash, peeled, deseeded and cut into bite-sized cubes
2 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp ground allspice
5 tbsp soya yogurt
2 tbsp tahini
1 garlic clove, crushed
1/2 tsp ground coriander
juice of 1 lemon
2 tbsp chopped coriander leaves
1 tsp sesame seeds, toasted
Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash in a bowl with half the olive oil and the allspice. Season, and turn the squash until coated. Tip the squash into a baking tray and roast for 30 minutes, turning once, until tender and golden in places. Leave to cool for 5 minutes. Put the squash in a food processor with the yogurt, tahini, garlic, ground coriander and lemon juice, season and blend until smooth. (Alternatively mash with a potato masher or the back of a fork.) Add a little warm water if the mixture is too thick. Spoon the humous into a serving bowl and serve sprinkled with fresh coriander and sesame seeds and a drizzle of olive oil.
