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
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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