Easiest Way to Prepare Delicious Butternut Squash Mutabbal

Butternut Squash Mutabbal. Oven cooked butternut squash cut in half and sprayed with oil can. See recipes for Butternut Squash Mutabbal, Mutabbal (eggplanet salad) too. While the most popular version of mutabbal is made with fire roasted aubergine, many other seasonal vegetables are used, such as pumpkin, butternut squash, or courgettes.

This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba ganoush we eat most often in the United States is actually something called Mutabbal. Mutabbal Similar to baba ganouj is another Levantine dish mutabbal (lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. You can cook Butternut Squash Mutabbal using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butternut Squash Mutabbal

1. It's 1 kg of Butternut Squash.
2. It's 1 tablespoon of tahina.
3. Prepare of juice of half a lemon.
4. You need 1 TSP of cumin powder.
5. Prepare pinch of black pepper.
6. It's half of a teaspoon salt.

Moutabel is sometimes said to be a spicier version of baba ghanoush. Now it's time to shape the balls. The shape is not exactly round, I call them "falafel tablets" but once they're fried they will puff up a little and become round-ish. What's hearty, healthy and pairs perfectly with za'atar pull-apart bread?

Butternut Squash Mutabbal instructions

1. Oven cooked butternut squash cut in half and sprayed with oil can..
2. Pell off the skin. Place in a blender..
3. Add all the ingredients together in the blender..
4. Taste and adjust salt to your taste..

This Lebanese eggplant stew, aka maghmour. It's one of six recipes featured in the inaugural Spiced Pantry Box, and the first I attempted after rifling through the package's contents. Lebanese eggplant stew is an appealing entrée for a few reasons: Mutabbal is so versatile you could replace the aubergines with so many different vegetables, like courgettes, butternut squash, or pumpkin! This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.