Roasted Squash Dip with Moroccan Tfaya

This Moroccan-inspired Thanksgiving appetizer is made with roasted red kuri squash, creamy white beans, warm spices, coconut yogurt, and sweet Moroccan caramelized onions.

By @lahbco

Original recipe source

Cook time: 80 minutes

Servings: 4

Ingredients

• 2.5 lb red kuri or koginut squash
• 0 olive oil
• 0 salt
• 0.5 cup golden raisins
• 0 hot water
• 2 lb yellow onions
• 3 tbsp butter
• 0.5 teaspoon cinnamon
• 0.5 teaspoon ginger
• 0.5 teaspoon turmeric
• 2 tbsp honey
• 0 salt
• 0 saffron
• 0.5 cup water
• 0.5 tbsp orange blossom water
• 30 oz white beans
• 1 tsp ground coriander
• 0.5 tsp cinnamon
• 0.5 tsp chili powder
• 0.25 cup coconut yogurt
• 1 tbsp vinegar
• 0 salt
• 0 Moroccan tfaya
• 0 chili powder
• 0 chopped parsley

Instructions

1. Preheat oven to 400°F.
2. Remove the seeds from a 2 1/2 lb red kuri or koginut squash and cut into wedges.
3. Place the squash wedges on a sheet tray, drizzle with olive oil and salt, and roast for 45–50 minutes.
4. Soak 1/2 cup golden raisins in hot water, then drain.
5. Thinly slice 2 lbs yellow onions.
6. In a large skillet, heat 3 tbsp butter and sauté 1/2 teaspoon each of cinnamon, ginger, and turmeric.
7. Add the raisins, onions, 2 tbsp honey, a pinch of salt, and a pinch of saffron. Toss to coat. Add 1/2 cup water, bring to a slight boil, then reduce to a simmer. Cook uncovered, stirring frequently, for 30 minutes.
8. Once cooked, stir in 1/2 tablespoon orange blossom water and store in an airtight container.
9. Once the squash is cooked, add it to a blender with 2 (15 oz) cans of white beans, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp chili powder, 1/4 cup coconut yogurt, and 1 tbsp vinegar. Season with salt to taste. Blend until smooth and adjust seasoning.
10. Serve on a plate and garnish with Moroccan tfaya, chili powder, and chopped parsley.