Sweet and Earthy Roasted Squash Dip
PREP TIME15 min
COOK TIME30 min
12 oz roasted butternut squash
3 Tbsp tahini
4 Tbsp lemon juice
2 garlic cloves, crushed
5 Tbsp water
Sea salt and black pepper (to taste)
Cumin, paprika or olive oil to taste
To cook squash, roast it whole at 400 degrees Farenheit for 30–40 minutes until a knife slides in easily, then scoop out the flesh (discarding the seeds).
Place the roasted squash in a food processor or mash in a bowl for a chunkier version. Add all the remaining ingredients, and blend until thick in the machine or by hand.
Add more water if you want a smoother, lighter dip. Sprinkle with ½ tsp smoked paprika and/or ground cumin if desired, and drizzle with extra-virgin olive oil to serve. Serve with crudité, bread, or crackers.