Fermented Squash and Sesame Dip

 Makes: 3 1/2 cups

Active Prep Time: 35 min

Total Time: 2 weeks, 1 hr

Ingredients:

3/4 lb peeled, fresh, butternut squash (about 2 1/2 cups), cut into 1-inch pieces

1/4 lb sweet potato (about 1 cup), peeled and cut into 1-inch pieces

4 garlic cloves

3/4 lb butternut squash (about 2 1/2 cups), fermented for 2 weeks in brine

1/4 cup (2 1/2 oz) tahini

2 tbsp plus 1 tsp fresh lemon juice

3/4 tsp curry powder

1/2 tsp amchoor powder (green mango powder), lemon powder, or finely-grated lemon zest

1/2 tsp onion powder

1/2 tsp hot paprika or cayenne

1/4 tsp fennel pollen

1/4 cup plus 2 tbsp extra-virgin olive oil

Kosher salt

Seed Crackers or crudites to serve

Directions:

Steam fresh squash, sweet potato, and garlic in steamer over medium-high heat until tender, about 20-25 minutes. Let cool about 5 minutes.

Transfer the steamed vegetables and the fermented squash to a food processor and add tahini, lemon juice, curry powder, amchoor powder, onion powder, paprika, and fennel pollen. Pulse to combine. Drizzle in olive oil and puree the mixture to make a smooth, emulsified paste. Add warm water or more lemon juice to taste if needed to thin the dip to the desired consistency. Add salt to taste. Let cool to room temperature.

Serve with Seed Crackers or crudites.