“Chershi”- Libyan picante butternut squash dip

1. 3 ½ cups butternut squash cubes

2. 2 garlic cloves, chopped

3. 1 tbsp. hot paprika (or sweet)

4. 1/3 c. oil

5. 1 tbsp. sweet paprika 

6. 4 tbsp lemon juice

7. 1 tbsp. cumin

8. 1 tbsp. Ground caraway

   Put the oil to heat in a pot. Add the butternut squash and cook on low heat. The butternut squash will become very soft within 10 minutes. 

   With a fork, smoosh it, leaving some of it chunky. 

   Add the rest of the ingredients. It’s best to fix seasoning the next day. Serve with couscous or as a dip.