I was looking for something in my copy of Frugal Gourmet's "Our Immigrant Ancestors" and this recipe popped up. I LOVE Baba Ganoush with eggplant, so wanted to try this as well.
The recipe below is as written in his book (and in the link), but I used 2 cloves of garlic and 2 1/2 T. of tahini. Note: Salt is essential!
Delicious!
Lee
Baba Ganoush with Acorn Squash (Frugal Gourmet)
INGREDIENTS
1 1⁄ 2lbs acorn squash
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1⁄ 2 lemon, juice (or more to taste)
2 tablespoons tahini
salt
GARNISH
olive oil chopped parsley
DIRECTIONS
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.
The recipe below is as written in his book (and in the link), but I used 2 cloves of garlic and 2 1/2 T. of tahini. Note: Salt is essential!
Delicious!
Lee
Baba Ganoush with Acorn Squash (Frugal Gourmet)
Baba Ghanoush With Acorn Squash Recipe - Food.com
The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990 ”Baba Ghanoush is a rich creamy paste, a combination of
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INGREDIENTS
1 1⁄ 2lbs acorn squash
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1⁄ 2 lemon, juice (or more to taste)
2 tablespoons tahini
salt
GARNISH
olive oil chopped parsley
DIRECTIONS
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.
