
Roasted Squash Dip
SERVES
2PREP TIME
20 minCOOK TIME
20 minIngredients
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
Directions
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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.
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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.
