"This is a delicious, different way to eat butternut squash. I learned to make this while living in Israel, and I believe it originates from Libya. It is very garlicky!"
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Original recipe yields 8 servings

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  1. Put the butternut squash, carrots, and potato in a large pot and cover with water. Cook on medium heat and bring to a boil. Turn heat to med. low and cook until vegetables are fork tender.
  2. Once vegetables are soft, put them in a colander to drain and cool down. When vegetables are cool enough to handle, mash them with a potato masher until you have formed a sort of puree.
  3. In a small bowl, mix the garlic, vegetable oil, lemon juice, paprika, cumin, turmeric and salt. Pour this over the vegetable puree, and mix.
  4. Refrigerate the chirchi for at least 3 hours to let the flavors blend.


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