Arepa a la Coco

Arepa with beet dip and butternut squash.jpg

INGREDIENTS
Tahini beet dip (recipe on the blog)
1/2 cup chopped butternut squash
Parmesan cheese or goat cheese (parmesan is better for melting purposes)
Quinoa arepa
Zaatar, for garnish

STEPS
(This recipe assumes you have beet dip already made)

  1. Preheat oven to 400F. Toss butternut squash with olive oil, salt and pepper. Roast for 20-25 minutes.
  2. To prepare arepa, place in a skillet over medium-high heat and cook for 5 minutes on each side.
  3. To assemble arepa, first spread hearty layer of beet dip. Top with a layer of roasted butternut squash. Then add slices of parmesan cheese. 
  4. Place assembled arepa in toaster oven and let broil for 10-15 minutes, until the cheese becomes golden.
  5. Remove from oven, and finish with zaatar. 
  6. To eat, pick it up with your hands and bite into that goodness :)
Chloe Moussazadeh