Roasted Squash Dip
PREP TIME20 min
COOK TIME20 min
2 cups butternut squash cubes
1 head garlic, halved crosswise
1 bunch sage
4 tbsp. olive oil
2 tbsp. tahini
¼ cup water
Salt and freshly ground black pepper
Paprika and olive oil, for garnish, optional
Preheat oven to 375ºF. Line a large baking sheet with parchment. Spread squash, garlic and sage on baking sheet. Drizzle with 2 tablespoons olive oil. Bake for 20 minutes or until squash and garlic are soft. Let cool completely.
When cool enough to handle, squeeze garlic cloves from skins. Transfer garlic, sage and squash to a food processor. Add remoianing 2 tbsp. olive oil, tahini, probiotic powder, salt, and pepper; blend. With machine running, slowly drizzle in water. Puree until smooth. Transfer to a serving bowl, garnish with additional olive oil and paprika, if desired, and serve. Or, don’t garnish, cover and refrigerate for up to 3 days. Garnish just before serving.