Squash Muhammara Recipe

Directions

1. 1

   Roast the Vegetables

   Preheat your oven to 400°F (200°C). Cut the red bell peppers and butternut squash into large chunks, and spread them out on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.

2. 2

   Bake the Vegetables

   Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let cool slightly.

3. 3

   Toast the Walnuts

   In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are fragrant and golden. Be careful not to burn them.

4. 4

   Prepare the Garlic

   While the vegetables are roasting, peel the garlic cloves and set aside.

5. 5

   Blend the Ingredients

   In a food processor, combine the roasted red bell peppers, butternut squash, toasted walnuts, garlic cloves, 2 tablespoons of olive oil, pomegranate molasses, ground cumin, salt, black pepper, and lemon juice. Blend until smooth, scraping down the sides as necessary.

6. 6

   Add Fresh Parsley

   Once blended, add the fresh parsley to the mixture and pulse a few times to combine. Adjust seasoning with more salt or lemon juice if desired.

7. 7

   Serve

   Transfer the Muhammara to a serving bowl and drizzle with a little more olive oil if desired. Serve with pita bread or fresh vegetables.