Sweet and Earthy Roasted Squash Dip

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Photo Credit: Nick Hopper
Photo Credit: Nick Hopper

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: 2 cups
  • Total Time:40-50 minutes
  • Active Time:10-15 minutes
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Ingredients

  • 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

  1. 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).
  2. 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.
  3. 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.