Gingery Kabocha Dip
w tahini yogurt
I don’t make dips often, but it’s that time of year. I love kabocha squash for this because it’s so rich in flavor — a bit nutty and sweet. I like to pair it with something fatty to balance it all out, and a tahini yogurt is just the right amount of tang to cut through the sweetness.
It’s bright, gingery and perfect on some bread — or honestly, I often eat it by the spoonful. I like to top it off with one of my favorite things, sweet and salty toasted coriander seeds.
Ingredients
1 small kabocha squash, seeds removed and cut into rough chunks
2-inch knob ginger, skin removed
½ lemon
5 sprigs thyme
2 cloves garlic, smashed
1 cup greek yogurt
1 tbsp tahini
1 tbsp coriander seeds
2 tsp honey
Olive oil
Salt
Instructions
Preheat your oven to 350°F. Give the squash seeds a rinse and pat them dry, then set aside.
Add the cut-up squash to a baking tray and toss with olive oil and salt. Roast until fork-tender, about 20 minutes. While the squash cooks, mix the clean squash seeds in a bowl with the coriander seeds, honey, a drizzle of olive oil, and a pinch of salt. Spread onto a small tray and bake until golden and toasty, about 10 minutes.
Once the squash is done, transfer it to a bowl or blender (depending on whether you’re using an immersion blender). Add the ginger, garlic, thyme, a good drizzle of olive oil, a splash of water, and a squeeze of lemon. Blend until smooth and taste for seasoning — it should be sweet, gingery, and lightly aromatic from the thyme and lemon.
In a separate bowl, combine the yogurt and tahini with a squeeze of lemon and a pinch of salt. Mix gently, adding a splash of water if needed — tahini can seize up a bit, and you want this to be smooth and spoonable. Taste for seasoning.
To plate, spread a generous scoop of the kabocha purée onto a plate or shallow bowl and smooth it into a circle with a slight divot in the center. Spoon the tahini yogurt into the middle and swirl to create layers. Finish with a drizzle of olive oil, pinch of maldon, and a handful of the toasted pumpkin and coriander seeds.
Enjoy with some bread, olives, or just by the spoonful.