Butternut Squash and Tahini-Yogurt Dip

Just a disclaimer from Vivian: I made the recipe using a much larger squash than called for and was too lazy to adjust ingredients accordingly, so it may taste a bit different if you actually follow the recipe!

Makes 2 1/2 cups

1 head of garlic

3 Tbsp plus 1 tsp olive oil

One 1 1/2 pound butternut squash, peeled and cut into 1 1/2 inch pieces

Salt & freshly ground black pepper

1/2 cup plain yogurt

1/4 cup tahini paste

3 Tbsp lemon juice

Pinch of cayenne pepper

2 Tbsp pumpkin seeds

1. Preheat oven to 425. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 Tbsp of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 Tbsp of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast the squash for 35 to 40 minutes, turning occasionally until tender and golden brown. Roast the garlic for about 1 hour, until completely soft. Let cool.

2. Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the yogurt, tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer to a serving bowl and drizzle with olive oil. Garnish with pumpkin seeds


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