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.
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!
Makes 2 cups
Butternut Squash & Rosemary Tahini Dip
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 375º 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.
I like it best served right away when it's still warm (or you can reheat it), but it does taste good cold too.