• 3 cups butternut squash, cubed
  • 5 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2-3 tablespoons spring water
  • 1/4-1/2 teaspoon smoked paprika
  • 1/4 teaspoon chai spice blend
  • 1/4-1/2 teaspoon sea salt


1. Preheat the oven to 350 degrees.

2. Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the garlic cloves, a sprinkle of sea salt and 1 tablespoon of olive oil. Bake for 30 minutes until the butternut squash is well cooked and the garlic cloves become soft.

3. Place roasted butternut squash and garlic in a food processor or blender along with tahini, 1 tablespoon of olive oil, lemon juice, smoked paprika, chai spice blend, and sea salt. Blend until smooth. Add the water in small amounts until the dip reaches your desired consistency. Add more salt if needed.

Garnish with a drizzle of olive oil and raw or toasted pumpkin seeds and pine nuts if desired.

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