In November we were in Morocco and had squash puree for lunch. It inspired me to make this dish. In the restaurant I serve it as a starter with some bread, but it can go with anything really. Also delicious with a mezze for example. Or with some fried rice. Or with a salad. Or with some broccoli. Or… well you get an idea right?
1 kilo butternut squash
1 table spoon cumin seeds
1 table spoon ground coriander seeds
25 ml orange blossom water
2 table spoon date syrup
100 gram peeled pistachio’s
salt and pepper
1 table spoon turmeric
1 table spoon sesame
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