Butternut Squash Dip
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
This rich and creamy butternut squash dip is a wonderful way of making the most of autumn's squash. It's a bit like hummus, but without the chickpeas
  • 1 medium sized organic butternut squash (around 1kg), split in half and seeds scooped out.
  • 1 clove of garlic, minced
  • 2 tablespoons tahini
  • ½ lemon, juiced
  • extra virgin olive oil
  • salt and pepper
  • optional coriander for garnish
  1. Pre-heat oven to 180ÂșC (Fan)
  2. Brush the cut side of the squash lightly with olive oil, add a pinch of salt to the cavity, then place cut-side down on a lined baking tray.
  3. Roast in the oven for 50 mins to 1 hour, until the squash flesh is completely soft.
  4. Remove from the oven and cool for at least 10 minutes, then scoop out the flesh and add to a blender with the garlic, tahini and lemon juice. Blitz until completely smooth and then taste. You may need to add an extra drizzle of oil to enhance the flavour (it depends how watery your squash was), and also some extra salt and pepper too.
  5. Scoop into a bowl, cover and chill until ready to eat. Best served chilled
  6. Garnish with coriander if you like.
You can follow this recipe with a variety of roasted squash flesh.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/butternut-squash-dip/