Butternut Squash Dip
Ingredients
  • 1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)
  • 1tablespoon olive oil or avocado oil
  • 1¼ teaspoons salt, divided
  • 2 large cloves garlicminced
  • ⅓ cup tahini
  • 1cup whole-milk plain yogurt
  • 1tablespoon apple cider vinegar
  • 1teaspoon paprika
  • 1teaspoon allspice
  • 2tablespoons raw pepitas, for garnish
Instructions
  1. Preheat oven to 400°. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.
  2. Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.
  3. Before serving, garnish dip with a dash of paprika and pepitas. Serve with dippers, such as veggies and crackers.
Recipe Notes
Nutrition Facts
Butternut Squash Dip
Amount Per Serving
Calories 1452 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 140mg 6%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¼ cup dip): 52 cal, 2g fat (1g mono, 1g poly, 0g sat), 1mg chol, 140mg sodium, 10g carb (2g fiber, 2g sugars), 1g protein