We attuned to Autumn last weekend, sharing space in movement, breath, sound, scent and taste-what a delight! Thank you to everyone who gathered together in community! Big hit this season was the luscious Butternut Spread. Here’s the recipe, inspired by one of my favorite chef authors, Yotam Ottolenghi
1 very large Butternut squash, peeled and cut into chunks
3 Tbls Oilve Oil
1 Tbls Cinnamon
5 1/2 Tbls Tahini (sesame paste)
3/4 Cup Greek yogurt
2 Cloves garlic
1 tsp each white & black sesame seeds
1 1/2 tsp date syrup
sprinkle of flake salt
Preheat oven to 400
Place cubed, raw squash in a bowl and mix in the olive oil and cinnamon. Place the squash on a lined roasting dish and cook for about an hour or until soft. Once cooked, allow to cool to room temp then place in a food processor with the tahini, yogurt and garlic and pulse roughly.
Spread the gorgeous mixture onto a platter or plate and drizzle the date syrup over the top, then sprinkle the sesame seeds and sp flake salt and dive in!
Serve with crostini or your favorite crackers.