Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds

Originally, I made this as a kind of spread to serve with crackers, but I ended up liking it warm and in a larger quantity as a vegetable dish. Use any squash that has dense orange flesh, such as kabocha, buttercup, or butternut. Keep the flavors straightforward, or vary the recipe by including cumin and minced cilantro.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the cooked squash in a saucepan or skillet over medium-high heat. Stir in the tahini and season to taste with salt.

Step 2

While the squash is warming, heat the olive oil in a small skillet. When the oil is hot, add the green onions and cook to wilt slightly, about 2 minutes. Stir them into the squash and then stir in the sesame oil.

Step 3

Mound the squash in a bowl, finish with the sesame seeds, and drizzle over extra olive oil or a few drops sesame oil.