Creamy Yellow Squash Puree

Scrub the surface of the yellow squash using a vegetable brush. Rinse and pat dry.

Brush a few drops of olive oil on the yellow squash, prick with a fork and place on a parchment paper lined baking sheet. Bake the squash until well done and fork tender, about [timer minutes=25]25 to 30 minutes[/timer].

Peel about half the skin from the squash and discard. The retained outer skin will give the mash a slightly coarse texture, bulk and more nutrients. Peeling all the skin will give it a smoother but lighter consistency. 

Cut the roasted squash into pieces and drain the juices out through a colander. For a firmer creamed squash, squeeze out the juices as much as possible, otherwise it will be a thin puree. Reserve the collected juices to adjust the puree consistency later.

Place the drained yellow squash, tahini, grated garlic, lemon juice and salt in a food processor and puree until very smooth and creamy, about [timer minutes=1]1 to 2 minutes[/timer] Adjust the seasonings as per taste and transfer to a serving bowl.

Heat remaining olive oil in a skillet. Add sliced shallots and sauté until golden brown and caramelized.

Top the puree with caramelized shallots, roasted pine nuts, a sprinkle of zaatar, red pepper flakes or paprika. And serve it warm.