Butternut Squash Dip with Pomegranate Molasses, Feta, and Caramelized Shallots

Ingredients

spices

• 1/2 teaspoon cumin seeds
  
• 1/2 teaspoon coriander seeds
  
• 1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
  
• 1/2 teaspoon whole black peppercorns
  
• 1/2 teaspoon smoked paprika
  

for the dip

• 3 tablespoons olive oil
  
• 2 shallots, sliced
  
• 3 cups butternut squash, peeled and cut into a 2 inch dice
  
• 1 clove garlic, grated
  
• 2 tablespoons pomegranate molasses
  
• 1/2 cup labneh (Middle Eastern strained/thickened yogurt)
  
• 1/2 cup crumbled feta
  
• salt, to taste
  
• a sprinkling of chopped parley and/or mint, for garnish
  
• 1 tablespoon fresh pomegranate seeds, for garnish, optional
  
• toasted pita bread, for serving
  

Directions

1. Preheat the oven to 400 degrees.
2. In a dry fry pan on medium heat, dry roast the spices for about 5-7 minutes, or until you begin to smell them releasing their aromas. Let them cool for about 2 minutes and transfer to a spice grinder and pulse until they form a spice mix. Set aside.
3. Next, in a bowl toss the butternut squash pieces with the spice mix, 2 tablespoons of olive oil, the pomegranate molasses, garlic clove, and salt to taste.
4. Place the butternut squash on a baking tray lined with aluminum foil and bake for 25-30 minutes, or until tender. While the butternut squash is baking, caramelize the 2 shallots in a saute pan on medium-low heat with the remaining tablespoon of olive oil and a sprinkling of salt. This should take 10 minutes. Once cooked, set the shallots aside.
5. Remove the butternut squash for the oven and allow it to cool slightly for 10-15 minutes.
6. Once, the butternut squash has cooled place it in a food processor with the labneh, feta, and half the caramelized shallots. Pulse until the mixture is smooth and taste for salt.
7. Garnish with the parsley and/or mint, remaining caramelized shallots, and the fresh pomegranate seeds. Also, drizzle some olive oil on top for a nice sheen. Serve with the toasted pita.
8. I liked to serve it right away (slightly warm) or at room temperature.