Copy of Butternut Squash Dip

Name: Copy of Butternut Squash Dip
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 small butternut squash; 1 tsp ground cinnamon; 1 clove garlic; 2 Tablespoon yoghurt; 1 tablespoons tahini; juice of half a lemon; 1 tablespoon golden syrup, honey or maple syrup; salt; black pepper; half a teaspoon of ground cumin; 2 tablespoons olive oil; Seseme seeds and nigella seeds to garnish

Nancy West @cook_9080240

Copy of Butternut Squash Dip

Nancy West @cook_9080240

Saved

Ingredients

1 hour

2 servings

1small butternut squash
1 tspground cinnamon
1 clovegarlic
2 Tablespoonyoghurt
1 tablespoonstahini
juice of half a lemon
1 tablespoongolden syrup, honey or maple syrup
salt
black pepper
halfa teaspoon of ground cumin
2 tablespoonsolive oil
Seseme seeds and nigella seeds to garnish

Saved

Steps

1 hour

1

Cut buttercup squash in half, lay in a pan open side up and spray with vegetable oil and sprinkle over the cinnamon. Cover with foil and Put in the oven at 180 degrees C. Keep checking till it is soft inspecting with a fork.
2

When squash is slightly cooled so you can handle it. Scoop out squash with a spoon. Put in a food processor with yoghurt, tahina, syrup, crushed garlic clove and spices. Add the lemon juice.
3

Mix till the texture is homogeneous.
4

Garnish with seeds and olive oil