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Continued: Recipes: Yuca Fingers With Cilantro Sauce Presilla

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

Spread out the squash in a medium roasting pan. Drizzle olive oil over squash, then sprinkle with the cinnamon and 1/2 teaspoon salt. Mix together and cover pan tightly with foil. Roast for 70 minutes, stirring once during cooking. Remove from the oven and let cool.

Remove peel and transfer the squash to a food processor, along with the tahini, garlic and yogurt. Roughly pulse until combined into a rough paste, without the spread becoming smooth. This can be done by hand using a fork or potato masher. Spread the paste in a wavy pattern on a large flat plate; sprinkle with the sesame seeds, drizzle syrup and sprinkle with cilantro. Serve with crackers or bread.

Nutrition information per each of 8 servings:

Calories 163 Fat 11 g Sodium 22 mg Saturated fat 2 g

Carbohydrates 15 g Calcium 106 mg

Protein 4 g Cholesterol 1 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 bread/starch, 2 fat.

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