Butternut squash dip
This delicious recipe for butternut squash dip is the perfect accompaniment to any mezze meal. It's also perfect for children and even weaning babies can enjoy this colourful dip. Easily adapted to be vegan.
- 500 g butternut squash or pumpkin peeled, deseeded and cubed
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- pinch salt can be omitted if preferred or for under-ones
- 1 clove garlic crushed
- 40 g tahini paste
- 70 g greek yoghurt or dairy free yoghurt of choice
- date syrup or maple syrup optional
- sesame seeds or other seeds of choice optional
Pre-heat the oven to 180°C. Place the prepared squash or pumpkin in a large ovenproof dish, add the olive oil, cinnamon and salt and mix well. Roast for 40-50 minutes, stirring occasionally until soft. Allow to cool.
Use a food processor or blender to combine the squash with the garlic, tahini and yoghurt until combined. If you don't have one you can mash it but it will be a thicker texture.
Either serve as it is or drizzle syrup and seeds over the top. Date syrup is more authentic. If you use syrup the dip is sweeter, but it's still delicious without it.
Serve as a dip with vegetables or breadsticks, spread onto crackers or toast (great for baby led weaning) or as part of a mezze meal. Enjoy!