Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Butternut Squash Dip. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Butternut Squash Dip Recipe. No longer being able to eat potatoes resulted in Butternut Squash Chips and my new favourite veggie also came to the rescue to replace banned chickpeas, the main ingredient in hummus, with this Butternut Squash Dip. This dip is rich and creamy and has a caramelized flavour from the roasted garlic.
You can have Butternut Squash Dip using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Butternut Squash Dip
- Take 300 grams of butternut squash.
- You need 1 clove of garlic.
- Make ready 150 grams of yoghurt.
- Make ready 2 tablespoons of tahina.
- It’s of juice of half a lemon.
- You need of salt.
- Make ready of black pepper.
- It’s half of a teaspoon of ground cumin.
- You need 2 tablespoons of olive oil.
- It’s of chopped parsley to garnish.
This Roasted Butternut Squash Dip will be perfect with crudites, tortilla chips or, my favorite, crisp pita chips.Whip up a batch for your Halloween festivities along with Tequila Braised Short Rib Sliders and a Sparkling Black Widow's cocktail and watch the ghosts and goblins dance all night long.This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious alternative to hummus.You can also use other types of winter squash, pumpkin or sweet potatoes in place of the butternut squash in this dip.
Butternut Squash Dip instructions
- Cut buttercup squash in half, lay in a pan open side up and spray with vegetable oil. Put in the oven at 180 degrees C. Keep checking till it is soft inspecting with a fork..
- Scoop out squash with a spoon. Put in a mixer with yoghurt, tahina, crushed garlic clove and spices. Add the lemon juice..
- Mix till the texture is homogeneous..
- Garnish with parsley and olive oil.
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.
Serve with crisp raw vegetables or toasted pitas for dipping.Stir in the spices, nutritional yeast, and salt.Add the water and miso, cover and bring to a simmer.This dip has a very smooth texture and slightly sweet flavor (from roasting the veggies).Tastes the best with toasted baguette slices.
