- Servings : 20
- Preparation : 10 minutes
- Cook time : 25 minutes
- Calories : 60 cal
- Carbohydrate : 6 g
- Lipid : 3 g
- Fiber : 2 g
- Protein : 3 g
- 250 ml (1 cup) Butternut squash (musk squash), cut into small cubes
- 2 garlic cloves
- 2 fresh rosemary rods
- 1 preserves (540 ml) of white beans, rinsed and drained
- 125 ml (½ cup) of Tahini butter
- 60 ml (¼ cup) of water
- 15 ml (1 tsp) of lemon juice
1 - Preheat the oven to 200 C (400 F).
2 - Place a parchment paper on a baking sheet. Place the squash cubes, crushed garlic cloves and rosemary rods. Bake for 25 minutes .
3 - in a large bowl, place the white beans, tahini butter, water and lemon juice. When the squash is cooked, add it, as well as the garlic, to the bowl. 'Help of a giraffe, mix the ingredients until a homogeneous mixture is obtained.