Tunisian Squash and Apricot Puree (Hlou)

Yield: 3 cups

Ingredients:

11/2 cups (1/2 pound) dried apricots, cut into small pieces

1/2 cup sugar

1/2 cup olive oil

2 onions, finely chopped

1 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice)

2 cups water

1/4 cup fresh lemon juice

1 tsp. ground cinnamon

salt to taste

Couscous, optional

Cooking Instructions:

Soak the apricots in hot water for 1 hour to soften. Drain apricots. In a medium, heavy saucepan, heat the sugar and oil over high heat until the sugar is melted and pale caramel in color. Add the onions, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Add the squash and water and cook until the squash is tender, about 20 minutes. Add apricots, lemon juice and cinnamon, and cook until you have a slightly chunky puree. Test for salt. Serve warm or at room temperature as an accompaniment to couscous.

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