Butternut squash is packed full of healthy vitamins, minerals, antioxidants and is a great source of fibre. This recipe is creamy and melts in your mouth.

It is a versatile dish that is gluten free and is suitable for vegans. You can have it as a dip with crackers, breadsticks or chopped vegetables at dinner parties; as a spread on toast or as part of a sandwich filling; or stir it into pasta as a delicious evening meal.

Ingredients

• 3 cups butternut squash, cubed
• 5 cloves garlic
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 2-3 tbsp water
• salt
• ¼ tsp smoked paprika

Method

1. Preheat the oven to 175°C.
2. Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the garlic cloves (crushed slightly but leaving skin on), a sprinkle of salt and 1 tbsp of olive oil.
3. Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized.
4. 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.
5. 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.