I did not expect to love this butternut squash dip.
But I do.
I thought it would be interesting. I even thought I would like it.
But I did not intend to love it like I do.
When eating something delicious, a friend of mine likes to exclaim, “I want to stick my face in that!”
I, on the other hand, find that slightly ridiculous. Can you imagine? Food stuck in your eyelashes. Food stuffed up your nose.
Yet, if I were willing to risk such shame, I would choose to do so with this dip.
It’s great with raw or roasted carrots and parsnips, and pita chips are a perfect pair too. I considered adding it to a sandwich like pimento cheese and just eating it by the spoonful.
It won’t take long before you find the way you like it too – enjoy!
- 1 medium butternut squash, peeled and cut into pieces
- 3 tablespoons extra-virgin olive oil, plus more for drizzling if desired
- salt and black pepper, to taste
- 1 head of garlic
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- Toss the butternut squash with 2 tablespoons of the olive oil and season with the salt and black pepper. Distribute the squash evenly across a baking sheet and set aside.
- Cut about 1 inch off the top of a head of garlic and place it on a piece of foil. Drizzle with the remaining 1 tablespoon of olive oil and wrap it tightly.
- Place both the squash and the garlic in an oven heated to 425 degrees F. Roast the squash for 35 to 40 minutes, turning occasionally, until tender. Roast the garlic for 1 hour.
- When cool enough to handle, transfer the butternut squash to a food processor. Squeeze the soft garlic cloves from their skins into the food processor as well.
- Next add the Greek yogurt, tahini, lemon juice, and cayenne pepper.
- Puree until smooth, adding a bit of water if you would like a thinner dip.
- Transfer the dip to a serving bowl and drizzle with olive oil, if desired.
- Serve at room temperature with roasted root vegetables, pita chips, or any snack of your choice.
Not sure where to find tahini? It's next to the peanut butter at my local grocery store.
Recipe adapted from Susan Spungen as seen in Food & Wine, December 2013.