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."
Provided by dicentra
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the squash in half and remove the seeds. Brush with olive oil and bake, uncovered, at 325 for 1 ½ hours, or until very tender.
- Allow to cook and dig out pulp. Discard skins.
- Place in a mixing bowl and add remaining ingredients, except garnishes.
- Mix well with a wooden spoon. Place on a plate and top with the garnishes.
- Serve with pita bread or French or Italian bread.
Nutrition Facts : Calories 130.4, Fat 7.1, SaturatedFat 1, Sodium 9.2, Carbohydrate 17.4, Fiber 2.8, Sugar 0.1, Protein 2.5
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