Libyan Pumpkin Dip
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4-5 cups
- Serves:
- 6-8
ingredients
- 1 butternut squash
- 2 cups water
- 1⁄2 tablespoon salt
- 7 garlic cloves
- 1⁄4 cup olive oil
- 1 tablespoon sweet paprika
directions
- Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
- Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
- Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
- Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.
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