Harlem Harvest Mash

Enjoy it as a dip with pita bread, crackers or bits of veggies such as carrots, celery, or peppers.

You can also use it to make bite-sized wraps using leafy greens such as Swiss chard or spinach.

Ingredients

• 1lb Butternut squash (seeded, peeled, cubed)
• 1lb Sweet potato (peeled, cubed)
• 1 Onion (quartered)
• 4 Garlic cloves (peel on)
• 2 Medium carrots (grated)
• ½ cup olive oil
• ½ cup tahini (can substitute with Greek yogurt)
• Lime juice
• Ground cumin (can substitute with coriander)
• Salt & pepper
• Water
• Microgreens

The roast method

1. Preheat the oven to 400°F. On a large baking sheet lined with parchment paper, toss the cubed butternut squash, sweet potato, onion and garlic cloves, with 2 tablespoons of olive oil, salt and pepper, spread out in a single layer.
2. Roast for 35-40, flipping the vegetables halfway through, until golden brown and fork-tender.
3. Remove from the oven and let cool down.
4. Squeeze the garlic cloves out of the skins. Discard the skins.
5. Pour all the vegetables into a mixing bowl, add the tahini, lime juice and cumin, and smash gently using a fork or a masher, adding water one spoonful at a time, to create a creamy consistency, but leaving some room for texture.
6. Pour into a serving bowl, top with pear slices.
Drizzle some olive oil and finish with all the microgreens that you like.

The sauté method

1. Coat a skillet or pan with olive oil. Start by sautéing the garlic and the onion until the edges are golden. Reserve.
2. Sauté the sweet potato and the butternut squash cubes until the sides are browned and the interior starts getting soft. Add a couple of spoonfuls of water and cover. Let it cook for approximately 10 minutes, stirring occasionally.
3. Add the grated carrots, cover and turn the heat off. Let it sit for a few minutes.
Continue with steps 5 and 6.
Alternatively, you can use a blender or food processor in step 5 if you prefer a more homogenous consistency.

Recipe by @foodascontent