ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Roasted Butternut Squash and Garlic Dip image

Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 8

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Ingredients

1 butternut squash, halved and seeds scooped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon turmeric
Cayenne pepper, to taste

Steps:

Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

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Md Noeem

m5@aol.com

This dip is a bit too sweet for my taste. I think I'll try adding less maple syrup next time.

Kennedy Syanda

kennedy.s@gmail.com

I tried this recipe and it turned out great! The dip was creamy and flavorful, and the roasted garlic added a nice touch.

Sseki Bash

sseki65@gmail.com

This recipe is a bit time-consuming, but it's worth it. The dip is so flavorful and satisfying.

Mafaz Mjm

mjmm@yahoo.com

I'm not usually a fan of butternut squash, but this dip changed my mind. It's so delicious!

RizwanAhmed Ghotki

rizwanahmed99@yahoo.com

I made this dip for a party last weekend and it was a HUGE hit! Everyone loved it.

Michael Obinna

michael45@aol.com

This dip is the perfect combination of sweet and savory. The roasted butternut squash is soft and creamy, while the garlic adds a nice kick.

Kemal Kem

kkemal@yahoo.com

I love how easy this recipe is to make. I can throw everything in the oven and then just relax while it cooks. Plus, it's so versatile. I've served it as a dip, a spread, and even a sauce for pasta.