butternut squash dip
1 whole butternut squash
3-4 garlic cloves
2 Tbsp tahini
3 Tbsp extra virgin olive oil
2 Tbsp vegenaise
1 tsp sea salt
***********************************************************
Bake butternut squash for about 1 hour or until soft when you poke it with a knife. You can either cut it in half and bake it face down or as a whole piece. Remove the skin and the seeds when it is ready. Put it in a food processor, add garlic, olive oil, tahini and salt and blend together until it turns into a smooth paste. Transfer this paste into a bowl and add vegenaise. Mix together and serve! Great with bean chips.
Makes about 4-5 servings.
3-4 garlic cloves
2 Tbsp tahini
3 Tbsp extra virgin olive oil
2 Tbsp vegenaise
1 tsp sea salt
***********************************************************
Bake butternut squash for about 1 hour or until soft when you poke it with a knife. You can either cut it in half and bake it face down or as a whole piece. Remove the skin and the seeds when it is ready. Put it in a food processor, add garlic, olive oil, tahini and salt and blend together until it turns into a smooth paste. Transfer this paste into a bowl and add vegenaise. Mix together and serve! Great with bean chips.
Makes about 4-5 servings.