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Healthy Roasted Butternut Squash Dip
This is a fabulous vegetarian fall dip that can be made 2 to 3 days ahead of time so it's perfect for entertaining!!
Servings: 6 to 8 servings
- 1 large butternut squash or 7 cups chopped butternut squash
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 5 tablespoons tahini paste
- 1/2 cup plain greek yogurt
- 2 cloves garlic crushed
- 1 teaspoon mixed black and white sesame seeds
- 2 teaspoons date molasses or maple syrup
Pre heat the oven to 400 degrees.
If using a whole butternut squash, peel and seed and cut into 2 inch chunks.
Spray a sheet pan lightly with cooking spray.
Spread squash on the pan and drizzle with 1/4 cup olive oil.
Toss squash to thoroughly coat in oil.
Sprinkle with salt and cinnamon.
Cover pan tightly with foil, crimping the edges.
Bake for 30 minutes.
Remove pan from oven and stir the squash.
Cover and roast for another 30 minutes or until the squash is very tender.
Remove the pan from the oven and remove the foil and let cool.
When cool, add the squash, tahini, yogurt and garlic to a food processor or a blender.
Blend until the mixture resembles a coarse paste - about 2 - 3 minutes.
If serving right away, spread the mixture on a serving platter.
If making ahead, transfer mixture to a sealed container and refrigerate.
Drizzle with date molasses or maple syrup and sprinkle with the sesame seeds.
Serve with pita chips.
Calories: 228kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13290IU | Vitamin C: 27.1mg | Calcium: 104mg | Iron: 1.5mg