Roasted Butternut Squash and Tahini Dip

February 6, 2014
Roasted Butternut Squash and Tahini Dip - There's no better description than that offered by the Jerusalem cookbook itself "A dip that's fantastically popular with anyone who tries it" Enjoy!

This past weekend ..

Superbowl Sunday to be exact .. we hosted a truly memorable dinner party

Wedding 3

Photo Credit: Tumblr.com

Around 7:30 that evening ..

With 4 kitty cats .. 2 puppies .. the most wonderful set of parents one could ever hope for .. and a great friend acting as an officiate

We lit a couple of candles .. exchanged rings .. and said

“I do!”

Roasted Butternut Squash and Tahini Dip - There's no better description than that offered by the Jerusalem cookbook itself "A dip that's fantastically popular with anyone who tries it" Enjoy!

Dinner included a favorite dish for everyone .. our officiate putting in an order for “Something with either butternut squash or asparagus”    

Of course!

I thumbed through Jerusalem .. there isn't a recipe that doesn't intrigue me .. Some are demanding  and worthy of an afternoon of cooking ..

Others .. like this spread .. are incredibly simple .. without sacrificing on flavor

Roasted Butternut Squash and Tahini Dip - There's no better description than that offered by the Jerusalem cookbook itself "A dip that's fantastically popular with anyone who tries it" Enjoy!

“A dip that's fantastically popular with anyone who tries it” .. is the description given in the book .. and we couldn't have agreed more. The slightly bitter & salty tahini served as a beautiful compliment to the sweet roasted butternut squash & hint of cinnamon

The key to this recipe is roasting the squash in a dish tightly covered with foil .. protecting it from becoming brown or dry on the outside .. it's best soft and tender.

Sesame seeds are scattered over the top .. a drizzle of date syrup (or maple if date is difficult to source)

Roasted Butternut Squash and Tahini Dip - There's no better description than that offered by the Jerusalem cookbook itself "A dip that's fantastically popular with anyone who tries it" Enjoy!

We served ours as an appetizer .. cut up veggies & bread for dipping

Left-overs were wonderful in wraps during the week .. or with a morning omelet

Enjoy!

xoxo ..

ps:   More to come on our marriage .. thank-you to everyone who has made a point of stopping us over the past couple of days .. taking a moment to say “Congratulations!”

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~ Adapted from Jerusalem

5.0 from 1 reviews
Roasted Butternut Squash and Tahini Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 to 8
Ingredients
  • 1 very large butternut squash (almost 2-1/2 pounds) and cut into large chunks (7 cups)
  • 3 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 5 tablespoons light tahini paste
  • 2 small cloves garlic, crushed
  • ½ cup Greek yogurt (** if vegan .. choose an option such as Greek Style Coconut Milk)
  • 1 teaspoon mixed black and white sesame seeds
  • 1-1/2 teaspoons date syrup
  • 2 tablespoons chopped cilantro
  • salt
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Spread the squash out in a medium roasting pan.
  3. Pour over the olive oil and sprinkle on the cinnamon and ½ teaspoon salt.
  4. Mix together well and cover pan tightly with foil.
  5. Roast for 70 minutes, stirring once during cooking.
  6. Remove from the oven and let cool.
  7. Transfer the squash to a food processor, along with the tahini, yogurt and garlic.
  8. Roughly pulse until combined into a rough paste, without the spread becoming smooth. (This can also be done by hand using a fork or potato masher)
  9. Spread the paste in a wavy pattern on a large flat plate.
  10. Sprinkle with the sesame seeds, drizzle over the syrup and sprinkle with cilantro.
Notes
Nutritional Data by %:
% Protein: 4
% Carbs: 41
% Fat: 53
Nutrition Information
Serving size: 2 Tbsp Calories: 140 Fat: 8.4 Carbohydrates: 15.68 Sugar: 3.63 Protein: 1.63

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2 Comments

  • Reply Heydave February 6, 2014 at 6:08 pm

    Just to note quickly, I enjoyed using a potato masher to blend this by hand.

    And I really liked the wedding part! 🙂

  • Reply Victoria Moore November 4, 2017 at 1:26 am

    This looks delicious! I wish I knew how to take such awesome pictures of my food. I try to make recipe posts, but I’m still learning 🙂

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