Butternut squash sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that is sweet and nutty. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. Plus it taste great!
Makes 5 1/2 cups (12,5 dl)
Preheat the oven to 400F (200C)
Bake and chill time = 2 hours
or make a day ahead of time
1 large organic butternut squash (about 4 pounds/1.800 g)
1 Tbs. (15 ml) each: olive oil, organic apple cider vinegar
2 large minced cloves of garlic
1/3 cup (65 g) tahini (is gluten-free)
1 cup (240 ml) organic plain (dairy-free) yogurt
1 tsp. (4,5 g) or more to taste, paprika and allspice
2 Tbs. (30 g) organic raw pumpkin seeds for garnish
1. Cut the squash in half lengthwise.
2. Scoop out the seeds.
3. Drizzle oil over the cut sides.
4. Place cut side down on a parchment-lined baking sheet.
5. Cover loosely with aluminum foil.
6. Bake for an hour.
7. Remove foil and let it cool slightly.
8. Scoop flesh from the cooked squash halves into a food processor.
9. Add garlic, tahini, yogurt, vinegar, paprika, and allspice. Blend until creamy.
10. scoop dip into serving bowl and chill for 1 hour or overnight.
11. Before serving, garnish with paprika and pumpkin seeds.
12. Serve with organic vegetables and (gluten-free) crackers.
13. Use the leaf overs on toast or as a side dish.
Try: Butternut Squash and Goat Cheese:
https://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
-modified "Delicious Living"
13. Use the leaf overs on toast or as a side dish.
Try: Butternut Squash and Goat Cheese:
https://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
-modified "Delicious Living"
