Libyan Pumpkin Dip - cooking recipe

Ingredients

1 butternut squash
2 cups water
1/2 tablespoon salt
7 garlic cloves
1/4 cup olive oil
1 tablespoon sweet paprika

Preparation

Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.