Such a simple but delicious dish that will go well with crackers, bread, or in your favorite sandwich!

Butternut Squash and Rosemary Tahini Dip [Vegan]

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Cooking Time

45

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Ingredients

  • 2 cup butternut squash, roasted
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon rosemary, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
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Preparation

  1. Cut squash in half and remove the seeds. Lay it face down in a pan filled with 1/2 in of water. Roast it at 375º for 40-45 minutes or until very tender.
  2. Once done, scoop out the squash into your food processor. Add remaining ingredients. Puree until smooth. Add more olive oil if needed.
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