Butternut Squash Dip

I’ve been a little too busy this week to spend some (or any!) time experimenting in the kitchen.  It’s weeks like these I’m glad I had a stack of meals ready for me in the freezer!  Anyway, finally had some time yesterday and got to use up the Butternut Squash I had lurking on my vegetable rack.  This recipe more than makes up for the lack of exciting new things this week.  I couldn’t get over how delicious it was.  Creamy and full of flavour, with a touch of sweetness thrown in – yes in a savoury dish!  So easy to do too.  I had mine  dolloped on a fish fillet wrapped up in Nori wraps with salad.  There are countless ways you could find to eat this.  With crudités as a snack, dolloped on salad, on a chicken breast or even for breakfast!   Next time I’m asked to make something for a picnic or BBQ I’ll definitely be bringing this along.  Yum.

Ingredients

  • 1 medium sized organic butternut squash (mine around 1kg)
  • 2-3 cloves of garlic
  • extra virgin olive oil
  • 2 tablespoons tahini
  • seasoning
  • fresh coriander to serve
Method
  • pre-heat oven to 180 degrees celcius.
  • chop butternut squash into large chunks, NB I didn’t pre-peel the squash because to be honest I can’t face doing it as it’s so difficult!  Much easier to peel later once the flesh is cooked.  Scoop out the seeds and set aside.
  • Lay squash on a baking tray with the garlic gloves (unpeeled but bashed) drizzle with olive oil and roast in the oven for 1 hour.
  • Meanwhile prepare the seeds – make sure they are clean of all the flesh and toast them till they start to pop on an oiled frying pan with a little salt and black pepper.
  • Once the squash is roasted, cool, scoop out the flesh and put in a blender with a further tablespoon of olive oil, the tahini, a weeny bit of salt and black pepper.
  • Take the roasted garlic cloves , squeeze out the flesh and add this to the blended mix too.
  • Scoop into a bowl and serve with fresh coriander and the toasted butternut squash seeds.

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