Golden Squash Dip - VeggieBoards
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#1 Old 01-19-2005, 02:16 AM
Michael's Avatar
Join Date: Oct 2001
Posts: 19,872
Golden Squash Dip


Category: Appetizers and Dips

This recipe is suitable for a: vegetarian diet.



1 pound any yellow summer squash

1 medium eggplant

2 Tablespoons tahini (sesame butter)

2 Tablespoons sesame seeds

1 large garlic clove, minced

Juice of 1 lime or lemon

Salt to taste

1 teaspoon olive oil

1/4 cup freshly chopped parsley



Scrub (don't peel) squash and cut into olive-size cubes.

Steam squash, drain, cool, and lightly mash to a coarse

consistency. Pour into a serving dish.

Meanwhile, pierce eggplant skin in at least twenty places

with a fork. Broil eggplant in a fire-proof pan set about

six inches from flame. Turn eggplant until uniformly browned.

(This takes at least 30 minutes.) Cool eggplant, slit

lengthwise, and spoon out interior pulp into bowl containing mashed squash. Combine well and slowly add tahini, sesame seeds, garlic, lemon or lime juice, and salt. Chill dip. Drizzle cooled dip with oil and garnish with parsley before serving.

This dip keeps well if refrigerated. Serve with pita bread or crackers.

Additional comments:


Serves 8.

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#2 Old 01-19-2005, 08:37 AM
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Join Date: Jan 2005
Posts: 11,049
Could I just bake the squash and scoop out the pulp? Cutting hard squash is a Biiii.... BIG pain in the neck!
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#3 Old 02-02-2005, 02:37 PM
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Summer squash is usually very easy to cut (zucchini is a type of summer squash). I think you're thinking of winter squash and for those, I just nuke em for 2 minutes and they're easy to slice through without slicing an arm off.
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