Baba Ghanoush With Acorn Squash

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“The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990 ”Baba Ghanoush is a rich creamy paste, a combination of two strong flavors; roasted eggplant and tahini sharpened by lemon and garlic. I had always assumed it could be made with eggplant, and eggplant alone. Leave it to a second generation American Arab to teach me new tricks… Feel free to re-create this dish with almost any kind of squash or heavy vegetable.””
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Allow to cook and dig out pulp. Discard skins.
  3. Place in a mixing bowl and add remaining ingredients, except garnishes.
  4. Mix well with a wooden spoon. Place on a plate and top with the garnishes.
  5. Serve with pita bread or French or Italian bread.

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