Butternut Squash Dip- Phase 3

Roasting the garlic makes the flavor milder and sweeter. For the squash, you can peel and steam, or peel, cut into chunks and roast, or even cook on the grill! 

This dip is perfect for phase 3 snack! 

Butternut Squash Dip
Phase 3
Makes 2 servings of healthy fat

1 butternut squash, halved and seeds scooped
3 T extra-virgin olive oil, plus more for drizzling
Coarse sea salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
3 T tahini
1 tsp turmeric
Cayenne pepper, to taste

Optional: 1/4 tsp curry powder

Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet, if you do not want any char on it. I do mine cut side up. 

Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. 

Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45-60 minutes.


When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. 

Store dip in an airtight container up to five days.

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