Harissa Butternut Squash Dip

1 medium butternut squash
1 oz coriander
2 oz cumin
2 garlic cloves
4 oz dried chilies,
olive oil as needed.

Let dried chiles sit in hot water for 2 hours. Peel the dried chiles and remove from the seeds. Cut the butternut squash in half and salt. Roast in oven until soft and cooked through. Place the flesh of the butternut squash with the spices and the chilies in a blender and blend until smooth. Add olive oil as needed along with salt and pepper. (This is spicy but delicious)

~ ~ Recipe submitted by Guy Vaknin Executive Chef of Esprit Events

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