Sweet and Earthy Roasted Squash Dip
The chic British Hemsley sisters’ newest cookbook is called Good+Simple for a few reasons, and this easy, vegan crowd-pleaser—which will add brightness and cheer to the table with its color—is obviously one of them. It’s perfect if you’ve been told to bring an appetizer to a friend’s soiree and didn’t leave much time to make one.
Sweet and Earthy Roasted Squash Dip
SERVES
12PREP TIME
15 minCOOK TIME
30 minIngredients
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
Directions
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.
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