Pumpkin (squash) Tirshy


January 16, 2020

This Moroccan style dip traditionally calls for pumpkins - but we know they really mean butternut squash! In Ben's version, he's toned down the spicesĀ  to allow the combination of sweet squash and sour preserved lemons to really sing. The original recipe suggests serving with olives and feta cheese but we think it really works with dukkah and olive oil.


1 butternut squash - approx. 850g

1/2 tbsp coriander seeds, coarsely ground.

1/2 tbsp cumin seeds, coarsely ground

1 tbsp cured lemon paste (whizzed up preserved lemons)

2 tbsp herby harissa

Olive oil

100 g coriander leaves, finely chopped


1Pre-heat the oven to 180 degrees. Peel the squash and cut into 8 wedges. Remove the seeds, toss with 2 tbsp olive oil, salt and pepper.

2Spread on a lined baking tray and roast for 30 minutes until golden and the knife passes easily through the flesh.

3Allow to cool a little before chopping up and transferring to a blender.

4Add the remaining ingredients (except the coriander) along with 1 tsp salt to the blender and blend.

5Add enough olive oil to loosen, bring it all together and fold in the coriander leaf.