Sweet Butternut Squash Dip
(Trakya Usulü Balkabağı Boranisi - Thrace Region)
~250 g butternut squash, peeled, cut in bite-size
3-4 tbsp extra virgin olive oil
2-3 tbsp fresh walnuts, crumbled
4 tbsp creamy yogurt
1 garlic clove, mashed with salt
Red Pepper Sauce:
1 tsp butter
1/2 tsp cayenne pepper
Cook the squash, olive oil, salt and pepper until soft at low heat. Mash with a potato masher or fork. Add the crumbled walnuts, stir. Let it cool down.
Then, stir in creamy yogurt and mashed garlic. Place in a serving dish.
To make the sauce, melt the butter in a small pan, add the red pepper. Pour over the dish when it starts bubbling. You can serve it with the toasted French baton bread or toasted pide slices.