Roast Squash Tahini Dip

1

Preheat the oven to 375°. On a baking sheet, add your peeled and chopped butternut squash and cumin, smoked paprika, sumac, garlic cloves and 2 Tbsp olive oil. Roast in the oven for approximately 30 minutes or until tender.

2

While the squash is roasting, toast your pumpkin seeds in a skillet over medium heat with the remaining 1 Tbsp of olive oil. These take about 1 minute to toast so watch carefully! Once they are golden and crunchy, drain them on a piece of paper towel and sprinkle with ½ tsp of sea salt.

3

Once the squash and garlic are golden and tender, add them to a food processor (or blender) with the tahini, lemon juice, salt, pomegranate molasses, and greek yogurt and blend until smooth. Taste and adjust the seasonings to your liking.

4

To serve, spread the puree in a wavy pattern over a flat plate and sprinkle with the toasted pumpkin seeds, a drizzle of olive oil and pomegranate molasses and some chopped parsley. Serve with warm bread, crackers or crudités

5

Notes: This dish can be made with any fleshy, dense squash like butternut or kombucha. Avoid using delicata or summer squash for this recipe, the texture will be too loose. To make this dish dairy-free simply swap the greek yogurt for ½ cup of cooked white beans. You may need to add an additional 1-2 Tbsp of olive oil when blending your dip to get the proper texture.