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 1 butternut squash
1 table spoon 1 cumin seeds
1 table spoon 1 ground coriander seeds
25 ml 25 orange blossom water
1 1 orange
2 table spoon 2 date syrup
100 gram 100 peeled pistachio’s
salt and pepper
1 table spoon 1 turmeric
1 table spoon 1 sesame
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