TUNISIAN WINTER SQUASH PUREE

By BobD

Ingredients

• 2 2 2 pounds winter squash, such as kabocha or butternut
• 2 2 1 tablespoons plus 1 teaspoon fresh lemon or lime juice
• 2 2 1 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 to 2 1 to 2 2 garlic cloves (to taste), peeled, halved, green shoots removed
• 1/2 1/2 to teaspoon salt (more to taste)
• 1 1 1 teaspoon freshly ground caraway seeds
• 3/4 3/4 3/4 teaspoon freshly ground coriander seeds
• 1/8 to 1/4 1/8 to 1/4 to teaspoon cayenne, to taste
• Small Small Romaine lettuce leaves and imported black olives for garnish

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 425F. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.

2. In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.

Yield: Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre

Advance preparation: This is best freshly made. It keeps for about 3 days in the refrigerator, though it becomes more pungent.