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butternut squash dip

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1 whole butternut squash
3-4 garlic cloves
2 Tbsp tahini
3 Tbsp extra virgin olive oil
2 Tbsp vegenaise
1 tsp sea salt




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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.