The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Baba Ghanoush with Acorn Squash
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 1-1/2-pounds acorn squash 2 tablespoons olive oil 1 clove garlic, peeled and crushed, or more to taste
juice of 1/2 lemon, or more to taste 2 tablespoons tahini (sesame paste) salt to taste
GARNISH: Olive oil chopped parsley



1 Cut the squash in half and remove the seeds. Brush with the olive oil and bake, uncovered, at 325 F. for 1-1/2 hours, or until very tender. You want the pulp to brown a bit.
2 Allow to cool and dig out the pulp with a metal soup spoon. Discard the skins.
3 Place the meat in a mixing bowl and add the remaining ingredients, except the garnishes. Mix well with a wooden spoon. Place on a plate and top with the garnishes.
4 This is best served with pita bread or French or Italian bread.

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