Silky Smooth Roasted Squash Dip
For anyone whose tummy HATES beans even though your heart loves them
This recipe came about by accident. I was planning to make a roasted squash dish for a dinner party and I had two kabocha squash all roasted up and ready to go, then I tasted them and they were just so dried out. A bummer in the moment but it was too much to toss so I started blending it up with the ingredients I within reach. I nearly busted the blender (please use a food processor, even a Vitamix struggled) but it came out so so good. My bean hating tummy is so happy to have a dip that is as creamy and dreamy as hummus and an alternative to my favorite dairy dips.
I used a Tetsukabuto squash which I had never heard of or used before, it looks like a kabocha but more round and has a beautiful vibrant orange color and is one of the sweetest creamiest squash I’ve ever had. One of the coolest things about this squash is that after it cures for a about a week in warm sun or a warm room the skin hardens and it has a shelf life of 5-7 months. This compared to a kabocha or butternut which last closer to 2-3 months. If you can’t find a Tetsukabuto that’s okay try a honey nut, Hubbard or a kabocha (if you make it closer to the Fall)
Ingredients
Yields about 3 cups
2 Pounds Winter Squash such as Kabocha, Honeynut, Hubbard, Tetsukabuto
2 Teaspoons Salt (6 grams)
4 Cloves Garlic
1/2 Cup and 2 Tablespoons Olive Oil divided
1/4 cup Tahini
3 Tablespoons Pomegranate Molasses
3 Tablespoons Lemon Juice
1 1/2 Teaspoon Ground Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Red Pepper Flake
1/4 Teaspoon Cayenne Pepper (adjust to your preference)
Instructions
Preheat oven to 375°.
Rinse squash and chop into even pieces. Depending on what squash you choose the shape will vary but I like to get even thickness and size so that they roast at the same time.
In a large bowl toss squash, garlic with two teaspoons of salt and two tablespoons olive oil.
Spread evenly on a baking sheet and bake for 45 minutes.
Meanwhile in a food processor combine remaining olive oil, tahini, pomegranate molasses, lemon juice, cumin, paprika, red pepper flake, cayenne pepper.
Remove the squash from its peel and add to the food processor (if it’s edible it’s a great snack for you or if not too salty a dog friend).
Remove the garlic from its paper and add to the food processor.
Pulse until smooth and adjust lemon, spice and salt.
Serve with crackers, roasted carrots, sliced cucumbers, spread on sandwiches, under roasted vegetables or mix into pasta.
Remove the squash seeds and rinse and remove any extra pulp, pat dry on a dish towel and toss with cumin, salt, pepper and paprika. Roast at 325° for 30 minutes and sprinkle on top of your dip with a drizzle of olive oil.