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 fall in love. In a love that runs deep.
When eating something utterly delicious, a friend of mine likes to exclaim that she wants to stick her face in that something. “This is so good! I want to stick my face in it!”
I, on the other hand, simply can not get over the image of that mess. Food stuck in eyelashes. Food stuffed up a nose. If ever I were willing to risk such shame, it would be with this dip.
I maintained a semblance of control and politely dipped roasted carrots, roasted parsnips, and a few pita chips. Even though I wanted to slather the dip on a sandwich like pimento cheese. Or possibly eat it from the spoon.
Make your winter a little tastier and try this dip. Enjoy!
Butternut Squash Dip
Yield 2 1/2 cups
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 paste
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 paste? It's next to the peanut butter at my local grocery store.