Butternut Squash Roti
Photo: Amina Malik / Contributor
Last weekend, I picked up two shapely little butternut squashes at Animal Farm’s farmstand at the Urban Harvest market. Incorporating vegetables into roti and other bread doughs is a longtime, much-loved practice. As I started to peel one half before grating it, a co-worker piped in: “Roast the squash.”
I slid it onto a baking pan, placed it in the oven and forgot about it for an hour. After it cooled, I used the mash to make roti, marveling at how much easier and tastier the entire process was. I went on to add mashed roasted carrots, pumpkin and sweet potatoes to flatbread doughs in subsequent preparations.