for 4 people

Squash

300 g	squash (e.g. Hokkaido), cut into approx. 2 cm cubes
	salted water, boiling

Dip

200 g	feta, roughly crumbled
1	garlic clove, cut in half
1 tbsp	olive oil with lemon
½ tsp	ground cumin
¼ tsp	cinnamon

Serve

1 tbsp	olive oil with lemon
50 g	walnuts, roasted, coarsely chopped
2 sprig	thyme, leaves torn off
¼ tsp	chilli flakes

How it's done

Squash

Cook the squash in boiling salted water for approx. 10 mins. until soft. Drain the squash, briefly allow the moisture to evaporate.

Dip

Place the squash in a measuring cup along with the feta and all the other ingredients, puree until you have a creamy dip.

Serve

Mix the olive oil, walnuts, thyme and chilli flakes, sprinkle on top of the dip.

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