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Squash and Pumpkin Seed Bissara

Bissara is a Moroccan dip, easy to make and very tasty. It’s always spiced with cumin and can be made with colourful orange squash in the autumn, fresh vibrant broad beans in the summer or warming brown lentils in the winter.

Squash and Pumpkin Seed Bissara

Serves: 4 

Dietary: Vegan

Ingredients: 

  • 350g butternut squash, peeled and cubed 
  • 4 garlic cloves, peeled and left whole 
  • 3 tbsps olive oil 
  • pinch of salt 
  • 1 tsp lemon juice 
  • 1/2 tsp ground cumin 
  • 1/2 tsp paprika 
  • 1/4 tsp cayenne 
  • 15g pumpkin seeds, roasted

Squash and Pumpkin Seed Bissara

Method: 

  1. Pre-heat the oven to 200C/Gas6. 
  2. In a roasting dish, roast the squash with the garlic in 2 tbsps of olive oil until soft which takes about 30minutes. 
  3. With a potato masher or in a food processor mash the squash with the garlic, salt and lemon juice. 
  4. Add half the cumin, paprika and cayenne and mix in. 
  5. Check for seasoning and then spoon into a serving dish. 
  6. Sprinkle on the roasted pumpkin seeds and the rest of the cumin, paprika and cayenne. Drizzle with the remaining olive oil. 
  7. Serve with pitta, wedges of lemon and sprigs of fresh mint.

Tips:

  • Butternut squash is easily available, but you can use any squash with a bright orange flesh such as Onion squash, Turks Turban or Crown Prince.

Squash Bissara,Labna & Fennel & Pomegranate Salad

Comments

Gavin Woollard on 31st Dec 2017 said:

Glad this was on your blog. I made it on your Moroccan course and just felt the need to make it today!

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