Butternut Squash + Kashk Spread

Kashk-o Kadu

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
Joon: Persian Cooking Made Simple

By Najmieh Batmanglij

Published 2015

  • About

This recipe may be made up to 24 hours in advance and stored, covered, in the fridge. Reheat or allow it to get to room temperature before serving.

Ingredients

  • 1 large butternut squash (about 3 lb/1.3 kg)
  • 2 tablespoons

Method

  1. preheat the oven to 450°F (230°C). Cut the butternut squash in half lengthwise and remove the seeds using a spoon.
  2. Place an oiled rack in a rimmed pan sheet. Arrange the butternut squash halves, face side down, on the rack.