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Roasted Butternut Squash Dip – roasted butternut squash dip
Stav Kogan

Roasted Butternut Squash Dip

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Servings: 4 servings
Calories: 110
Ingredients Method Nutrition

Ingredients
  

  • 1 small butternut squash, peeled, seeded and cut into ½ to 1-inch pieces (you will need 2 cups)
  • 1 tbsp olive oil, plus 2 table­spoons for dip
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic, peeled and crushed
  • ¼ tsp smoked paprika

Method
 

  1. Preheat the oven to 400°F.
  2. Place the butternut squash on a foil-lined sheet pan and drizzle with 1 tablespoon of the olive oil.
  3. Roast for 20 minutes, or until the squash is fork-tender, turning over halfway through cooking.
  4. Combine the roasted squash, the remaining 2 tablespoons olive oil, tahini, lemon juice, garlic, paprika, salt and pepper in a food processor and blend until well combined.
  5. Serve warm, or refrigerate and serve cold later.

Nutrition

Calories: 110kcalCarbohydrates: 7gProtein: 1gFat: 9g

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