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.””
1hr 45mins

Ingredients Nutrition


  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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