Butternut Squash Puree with Allspice and Tahini

Ingredients

• 2
  
  tablespoons extra virgin olive oil
  
• 1
  
  teaspoon allspice (preferably Jamaican allspice)
  
• 1
  
  teaspoon Kosher salt
  
• 1/2
  
  teaspoon freshly ground white pepper
  
• 1
  
  butternut squash with a substantial neck
  
• 1
  
  small red onion
  
• 1
  
  medium sized garlic clove
  
• 2
  
  tablespoons tahini paste
  

Directions

1. Preheat the oven to 425 degrees.
2. Combine the olive oil, allspice, salt and pepper in a large bowl.
3. Peel the neck of the squash. Cut off the hard bottom end and stalk of the squash. Cut off the neck of the squash and dice. Leave the skin on the bottom, cut into two pieces and scrape out the seeds. Put all the squash in the mixing bowl.
4. Slice the onion and garlic into thin slices. Place in the bowl with the squash. Mix so all the pieces are evenly covered.

5. Place the squash bottom sections, cut side down, on a large baking sheet with a rim. Pour the rest of the squash onto the baking sheet and spread into a single layer. Place the rosemary spring over top, if using.
6. Place pan in the middle of the oven. Roast until soft, about 30 minutes.
7. Cool the squash for 5 minutes. Transfer the squash mixture, bottom and all, into a food processor. Add the tahini and blend until smooth.
8. Serve warm. Garnish with the crispy rosemary leaves if using.