Sweet Potato & Butternut Squash Spread

Servings: 2

Author: Shelly

2 sweet potatoes - or 1 medium butternut squash, or 1 sweet potato and ½ butternut squash.
1 tablespoons harissa - or 1 teaspoon smoked paprika mixed with 1 tablespoon olive oil
3 tablespoons tahini - if the consistency of the tahini butter is solid mix it with some vegetable or olive oil but NOT with water, it would change the consistency into a hard paste, which still be tasty but different
2 tablespoons lemon juice
salt
Green or red hot chili pepper - seeded and finely chopped (optional)
1 handful parsley leaves - washed and finely chopped
1 handful walnuts or almonds - roughly chopped (optional)

Preheat the oven to 400˚F (200˚C). Wash the sweet potatoes carefully and
with a fork, pierce their skin 5-6 times. Place on baking sheet lined with foil and bake until tender, about 45 minutes
Peel the sweet potato skin and put them in a bowl. Add the harissa, tahini, lemon juice and salt, and mush everything together. Taste and correct seasoning.
Serve on a flat or deep plate and garnish with the chili, parsley and walnuts or store in a container in the fridge up to 4 days.