This easy dip is a great alternative to hummus if you’re looking for something a little more veggie forward. Once you have the squash cooked it comes together in no time and makes a great spread, base for salad dressing, soup starter, pasta sauce, and more. As part of the BMS Restore program, this dip makes snack time supercharged!
Butternut Squash Garlic Dip
- 1 butternut squash yielding approx 2 cups / 465g cooked
- 1 large head garlic
- juice of ½ lemon
- 2 Tbsp. tahini
- olive oil
- 1 tsp. turmeric
- salt and pepper or cayenne
- Preheat oven to 400°. Slice a butternut squash down the center, lengthwise, scoop out the seeds. Rub with a little coconut oil, and place on a baking sheet. Using the hold head of unpeeled garlic, cut the top of head off, revealing the bare tips of each clove. Drizzle with olive oil and wrap tightly with foil. Place on the baking sheet. Roast everything in the oven for 45 minutes to 1 hour. The squash is done when you can easily insert the tip of a knife. Let cool slightly.
- When cool enough to handle, scoop squash flesh into a food processor. To remove garlic, squish the head from the bottom to remove each clove. Add all other ingredients and blend on high until completely smooth. Season to taste. Enjoy.