Wednesday, November 18, 2009

Acorn Squash Babaganoosh

Acorn Squash Babaganoosh

Recipe By: Jeff Smith
Posted By: Leslie
Serving Size: 6

1 1/2 pounds acorn squash
2 tablespoons olive oil
1 clove garlic -- peeled and crushed
juice of 1/2 a lemon
2 tablespoons sesame paste (tahini)
salt to taste
paprika and olive oil for garnish

Cut squash in half and remove seeds. Brush with olive oil and bake, uncovered at 325 degrees for 1 1/2 hours, or until very tender and starting to brown. Cool, scrape out pulp and mash. Add all other ingredients and mix well. Place in a serving bowl and sprinkle with paprika and olive oil.

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