Roasted Butternut Squash and Garlic Dip - Whole Living
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Yield Makes 4 cups
Serves 16
Ingredients
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1 butternut squash, halved and seeds scooped
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2 Tbsp extra-virgin olive oil, plus more for drizzling
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Coarse salt
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1 large head garlic, halved crosswise
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Juice of 1/2 lemon
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2 Tbsp tahini
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1 tsp turmeric
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Cayenne, to taste
Directions
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Preheat oven to 400 degrees. Drizzle cut sides of squash
with oil and season with salt. Arrange cut side down on a baking sheet.
Arrange garlic head halves in the center of parchment-lined foil.
Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet
with squash and roast until squash and garlic are tender, about 45
minutes.
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When cool enough to handle, scoop squash flesh and squeeze
each clove of roasted garlic. Transfer to a food processor with oil,
lemon juice, tahini, and turmeric and process until smooth. Season with
salt and cayenne. Store dip in an airtight container up to five days.
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