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.
Ingredients
- 500 g butternut squash or pumpkin peeled, deseeded and cubed
- 2 tablespoons olive oil
- ½ teaspoons ground cinnamon
- pinch salt can be omitted if preferred or for under-ones
- 1 clove garlic crushed
- 40 g tahini paste
- 70 g Greek-style yoghurt or dairy free yoghurt of choice
To serve
- olive oil optional
- sesame seeds or other seeds of choice optional
Instructions
- 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 extra olive oil and sesame seeds over the top.
- 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!
Notes
- Nutritional information is approximate and is intended as a guide.
- The nutritional information has been calculated using the dairy yoghurt and does not include serving suggestions.
Nutrition
Calories: 189kcalCarbohydrates: 18gProtein: 5gFat: 13gSaturated Fat: 2gCholesterol: 1mgSodium: 15mgPotassium: 515mgFiber: 3gSugar: 3gVitamin A: 13296IUVitamin C: 27mgCalcium: 97mgIron: 1mg
Tried this recipe?Let us know how it was!