Baba Ghanoush with Squash
Baba Ghanoush is traditionally made with eggplants, but for those who do not care for the taste of eggplants or can't find them in season, this is a wonderful alternative to try.
- Wash the acorn squash well and then cut in half. Remove all the seeds inside and brush the cut side with olive oil.
- Bake in a preheated 325 degree oven for 1 1/4 to 1 1/2 hours or until the acorn squash is very soft. Allow to cool.
- Remove the pulp from the squash and discard the outer skins. Mash the pulp in a large bowl and add in the 1 1/2 tablespoons olive oil, garlic, lemon juice, tahini and enough salt for seasoning.
- Mix all the ingredients well. Place the baba ghanoush on a large plate and garnish with the olive oil and the chopped parsley.