Exotic Butternut Squash and Pistachio Dip

Temps des Fêtes 2007
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food and drink

BY: Tonia Wilson-Vuksanovic

Make sure to garnish the dip with pistachios only at the last minute so they stay nice and crunchy. Orange blossom water can be found at Middle Eastern stores.

1 tbsp (15 mL) olive oil
½ cup (125 mL) water
2 lb (1 kg) butternut squash, sliced in half lengthwise, seeds removed
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) cardamom
¼ tsp (1 mL) chili flakes
¼ tsp (1 mL) dried ginger
½ tsp (2 mL) dried coriander
¼ cup (50 mL) orange blossom water
½ cup (125 mL) mascarpone cheese
Salt to taste
¼ cup (50 mL) red pistachios, coarsely chopped

1. Preheat oven to 350°F (180°C).

2. In a glass baking dish add olive oil and water. Place squash halves cut-side down. Roast in oven for 1 hour or until a knife easily slices through squash.

3. Let cool, with a large spoon scoop flesh out from skin and place in food processor.

4. Add cinnamon, cardamom, chili flakes, ginger, coriander, orange blossom water and mascarpone. Process until smooth and salt to taste.

5. Place in serving bowl and garnish with chopped pistachios and serve with Dried Fruit Pan Bread (recipe follows).

Serves 8


Dried Fruit Pan Bread

2 cloves garlic, whole
¼ cup (50 mL) olive oil
1 cup (250 mL) green onions, coarsely chopped
1½ tsp (7 mL) cumin
½ cup (125 mL) fresh cilantro, coarsely chopped
2 tbsp (25 mL) dried apricots, coarsely chopped
2 tbsp (25 mL) dates, pitted and coarsely chopped
2 tbsp (25 mL) raisins
1 tsp (5 mL) fennel seeds
½ tsp (2 mL) chili flakes
3 cups (750 mL) all-purpose flour
3 tsp (15 mL) baking powder
1½ tsp (7 mL) salt
water
Olive oil for frying

1. In a food processor, blend garlic, olive oil, green onions, cumin, cilantro, dried apricots, dates, raisins, fennel seeds and chili flakes until very finely chopped but not puréed.

2. In a standup mixer with the dough hook add flour, onion and fruit mixture, baking powder and salt. Blend until well combined.

3. With the dough hook turning on medium gradually add enough cold water to form a dough with the flour mixture. The dough should come clean off the sides of the bowl.

4. Remove dough and place on a floured surface, form into a ball.

5. Cover with plastic wrap and let rest for 20 minutes.

6. Cut dough into 6 pieces. Roll out each piece with a rolling pin, sprinkling with additional flour if the dough is too sticky. Roll to ⅛ inch (3mm).

7. Heat a large nonstick fry pan over medium and add enough oil to lightly coat the bottom of the pan.

8. Fry 1 piece of dough at a time, 3 minutes per side or until both sides are golden.

9. Slice all cooked doughs into triangles and serve with Butternut Squash Dip.

What to Serve

LCBO#:439950
$13.80