Butternut Squash and Tahini Spread Serving Size - 8 Prepared By - Sarah Recipe Rating
			1 very large butternut squash (about 2 1/2 lb), peeled and cut into chunks 3 tbsp olive oil 1 tsp ground cinnamon 5 tbsp light tahini paste 1/2 cup Greek yogurt 2 small cloves garlic crushed 1 tsp mixed black and white sesame seeds 1 1/2 tsp date syrup 2 tbsp chopped cilantro salt
			Preheat the oven to 400°F Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 teaspoon salt. Mix together well, cover the pan tightly with aluminum foil, and roast in the oven for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool. Transfer the squash to a food processor, along with the tahini, yogurt, and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth; you can also do this by hand using a fork or potato masher. Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup, and finish with the cilantro, if using.