Butternut Squash Dip

Smooth and rich with flavour paleo butternut squash dip will replace hummus as your favourite healthy dip.

INGREDIENTS

  

1x2x3x

  • 3 cups butternut squash, cubed

  • 5 cloves garlic

  • 2 tbsp olive oil

  • 1 tbsp tahini

  • 1 tbsp lemon juice

  • 2-3 tbsp water

  • salt

  • 1/4 tsp smoked paprika

INSTRUCTIONS

 

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

  • 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

  • Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized

  • 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

  • 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!

~Every Last Bite

Appetizers & SnacksKatharina Kunz