Roasted Butternut Squash Dip

To me, sauces and dips are a great way to get vegetables and other nutritious ingredients into your little people’s bellies. All little hands loooove dipping their food. It’s in their nature, let’s just go with it!

This dip is a huge hit in our house and, whenever I bring it to a gathering, people come running, asking me for the recipe between bites.  

So, here it is. I like to serve these with cut up veggies, tortilla chips or crackers. Give it a try, I promise you; it will be a big hit.

Ingredients:

• ½-whole roasted and peeled butternut squash (depending on size)
• 3 tablespoons tahini
• ½  cup olive oil
• 1 can cooked chickpeas
• 3 clove garlic
• 1 tablespoon maple syrup
• Juice of 1 lemon
• Salt & pepper to taste
• (Sometimes I like a pinch of cinnamon)

1. Peel the butternut squash and scoop out the seeds. Cut the squash into cubes.

2. Toss them with olive oil in a bowl and spread on a baking sheet lined with parchment paper.  Bake for about 30-40 minutes or till they are soft.

3. Now add the squash and all the rest of the ingredients in a blender and mix till smooth, you may need to add a little water if it is too thick.