Friday, November 21, 2014

Butternut Squash & Rosemary Tahini Dip

I have realized that I have a love hate relationship with rosemary. As it may be one of my favorite fresh herbs to use, at the same time it can be so overpowering that I think can ruin many dishes.

When I started making this dip, I reached for the sage since I love sage and squash together, but I decided to take a different route and add just a touch of rosemary instead. I loved the outcome ... change is good! The tahini in the dip gives a smooth and nutty taste and there is just a hint of rosemary in the background. Now, if you like more rosemary ... have at it and add a little more, but for me, the subtle taste was perfect.

Vegan Butternut Squash & Rosemary Tahini Dip

We had this as an appetizer before dinner one night and we didn't eat it all since we didn't want to ruin our appetite. The little I had left over, I used as a dressing the next day for my lunch. I simply added more olive oil and a bit of apple cider vinegar and lemon juice and it was a perfect fall dressing!


Butternut Squash & Rosemary Tahini Dip

Makes 2 cups

2 c butternut squash, roasted
1/4 c olive oil
2 T tahini
1 t lemon juice
1/2 t rosemary, chopped
1/2 t garlic powder
1/4 t salt


Cut squash in half and remove the seeds. Lay it face down in a pan filled with 1/2 in of water. Roast it at 375ยบ for 40-45 minutes or until very tender.

Once done, scoop out the squash into your food processor. Add remaining ingredients. Puree until smooth. Add more olive oil if needed.

Vegan Butternut Squash & Rosemary Tahini Dip

I like it best served right away when it's still warm (or you can reheat it), but it does taste good cold too.

Vegan Butternut Squash & Rosemary Tahini Dip

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