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Continued: Recipes: Yuca Fingers With Cilantro Sauce Presilla

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  • Last update: May 8, 2013 - 2:18 PM

Diabetic exchanges per serving: 2 fat.

Butternut squash and tahini spread

Serves 6 to 8.

Note: Authors Yotam Ottolenghi and Sami Tamimi say, “This dip seems to be fantastically popular with anyone who tries it. There is something about the magical combination of tahini and pumpkin or squash that we always tend to come back to.” Serve as a starter with bread or as part of a meze selection. Date syrup can be found in health food stores and Middle Eastern markets. From “Jerusalem: A Cookbook.”

1 very large butternut squash (almost 2 1/2 lb.), cut into large chunks (7 c.)

• 3 tbsp. olive oil

• 1 tsp. ground cinnamon

• Salt

• 5 tbsp. light tahini paste

2 small garlic cloves, crushed

• 1/2 c. Greek yogurt

1 tsp. mixed black and white sesame seeds

1 1/2 tsp. date syrup (see Note)

2 tbsp. chopped fresh cilantro

Directions

Preheat oven to 400 degrees.

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