Roasted Butternut Squash Dip Recipe

9 Servings | Serving size: 1⁄9 of recipe (about ⅓ cup)

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce under cold, running water by rinsing the fresh herbs, gently rubbing the lemon, and scrubbing the butternut squash with a clean vegetable brush. Prewashed, packaged items do not require further washing.

Ingredients

• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon cinnamon
• ½ teaspoon garlic powder
• 5 cups cubed butternut squash
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons tahini
• ½ lemon, juiced (about 1½ Tablespoons)
• Optional garnishes: extra sprinkle of paprika and chopped fresh herbs, such as rosemary

Directions

1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper or aluminum foil.
2. In a small bowl, combine the paprika, chili powder, cumin, cayenne pepper, cinnamon, and garlic powder.
3. In a large bowl, combine the butternut squash, olive oil, and seasoning mix and toss together to coat. Pour onto the lined baking sheet.
4. Roast in the oven for approximately 40 minutes or until soft. Remove and cool for at least 10 minutes.
5. In a blender or food processor, add the squash, tahini, and lemon juice and blend until completely smooth.
6. Transfer into a bowl, cover, and chill in the refrigerator for at least 2 hours.
7. Before serving, garnish with a sprinkle of paprika and fresh herbs.

Tips:

• Serve with whole-grain crackers and fresh vegetables.
• For best results, chill for 6 hours or more to allow flavors to blend.

Recipe adapted from Ceri Jones Chef. 2024. "Butternut Squash Dip."