Butternut Squash Tahini Dip
- 12 oz cubed butternut squash
- 4 tsp olive oil, divided
- 1/2 tsp salt, divided
- 1/4 cup tahini
- 1/4 + 1/8 tsp ground cinnamon
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp brown sugar
Preheat oven to 375 degrees.
Add squash to a small baking sheet. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and 1/8 teaspoon ground cinnamon. Spread squash out on the baking sheet and roast until softened, about 30 minutes. Stir halfway through cooking to prevent burning.
Once squash is cooked, add to a blender or food processor along with remaining olive oil, salt, tahini, cinnamon, lemon juice, water and brown sugar. Puree until smooth. Season to taste with salt and pepper.
Learn about the story behind the recipe
Snacks are my jam.
Give me a cheese platter, some dip and a few crackers, and I’m set for hours on end. In fact, sometimes, Kevin, Teddy and I will forgo dinner altogether and instead, throw together a massive spread of cheese, crackers and dip, and just snack away until close to bedtime.
Just as the seasons evolve, so does our snacking strategy, so now that we’re deep into fall, almost every single recipe I develop has some sort of autumn-inspired ingredient, and today just so happens to be butternut squash – an ingredient I think I’ve gotten a little carried away with lately. But hey, it’s better than shoving pumpkin spice everything down your throats, right??
This butternut squash tahini dip is irresistibly creamy, ever so slightly sweet and completely addictive. It’s been something I’ve been thinking about since I picked up a jar of tahini a few months ago, silently waiting for the perfect opportunity to present itself. When RW Garcia contacted me about developing a couple recipes for their delicious 3-seed crackers, I knew it would be the perfect time to give it a whirl.
Before we delve into the super simple preparation of the dip, I want to address the crackers a little bit. I’ve become completely addicted to these guys because they’re seriously crunchy, which is mandatory for me, but they also have the perfect amount of texture in each bite. I’ve been snacking on them straight from the box, but I’ve also paired them with my favorite nutty cheddar cheese, and last week, I even crushed them up to sprinkle over a big bowl of chili.
They come in four different flavors, Kale, Sweet Potato, Sweet Beet and Harvest (a combination of blue corn and pumpkin). All of them are delicious, but for this particular dip, I think the Harvest or Sweet Potato crackers pair the best. All of them are non-GMO, but what I love most, is that when you read the ingredient list, you can recognize every single ingredients.
So just as most of my butternut squash recipes begin, this one starts by roasting the squash. On its own butternut squash is delicious, yes, but when you roast it? The inside stays soft and sweet, but the outside caramelizes and takes on a almost chewy like texture, which I love.
Once the squash is cooked, aside from dumping everything into a blender, you’re pretty much done. The squash goes in, along with nutty tahini, olive oil, lemon juice, cinnamon, a touch of brown sugar and a little bit of water to loosen everything up.
Once everything is silky smooth, it’s seasoned with a touch of salt and pepper, spooned into a serving dish, drizzled with olive oil and ready for dipping.