Butternut Squash Dip
Prep time
Cook time
Total time
Recipe type: Specific Carbohydrate Diet Legal, Grain/Gluten Free, Dairy Free, Paleo, Vegan
  • ½ butternut squash
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 2-3 tbsp water
  • salt
  • ¼ tsp smoked paprika
  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  2. Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil
  3. Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized
  4. In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt
  5. Transfer to a bowl and let cool in the fridge. The flavour begins to really develop after a few hours. Serve with crackers, veggies or bread. Happy Dipping!
Recipe by Every Last Bite at http://www.everylastbite.com/2014/05/15/butternut-squash-dip/