Tunisian Squash Puree

Ajlouk is a Tunisian Jewish term for a mashed vegetable side dish. It may be served as part of a mezze assortment at the start of the meal. You can make this with mashed cooked pumpkin or butternut squash, or with zucchini. Rather than bake the squash, some cooks boil it. However, I prefer the deeper flavor of baked squash. The mixture of caraway, coriander, harissa, and garlic is known as tabil, a signature spice blend of Tunisian cuisine.