Libyan Pumpkin Dip

Directions

1. 1
   Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
2. 2
   Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
3. 3
   Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
4. 4
   Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.