Butternut Squash Dip with Pomegranate Molasses Feta and Caramelized Shallots

Ingredients

• spices
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon dried pomegranate seeds, found in most Pakistani/Indian grocery stores
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon smoked paprika
• for the dip
• 3 tablespoons olive oil
• 2 shallots, sliced
• 3 cups butternut squash, peeled and cut into a 2 inch dice
• 1 clove garlic, grated
• 2 tablespoons pomegranate molasses
• 1/2 cup labneh (Middle Eastern strained/thickened yogurt)
• 1/2 cup crumbled feta
• salt, to taste
• a sprinkling of chopped parley and/or mint, for garnish
• 1 tablespoon fresh pomegranate seeds, for garnish, optional
• toasted pita bread, for serving

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