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Eat By Design Recipe: Roasted Butternut Squash Dip

Posted on August 18, 2016 by
butternut squash dip
Eat By Design

I love this Butternut Squash Dip, especially during summertime, because it’s fresh, light enough and so good with fresh cut veggies. It’s the perfect snack, or light lunch with your favorite protein, and it’s a great dip to bring at a BBQ or for a picnic.

Tools

  • Small frying pan
  • Baking sheet
  • Blender
  • Grinder

Ingredients

  • 1 large Butternut Squash (mine was about 1,6 Kg)
  • 4 garlic cloves, smashed
  • 6 cm piece of fresh ginger root, peeled and finely chopped
  • 6 tbsp Olive oil, divided
  • 2 tbsp Tahini
  • 1 cup of nuts or seeds of your choice (*soak the nuts the night before, discard the water, and rinse well) – I use cashews for this recipe
  • Juice of 1 lemon
  • Sea salt & pepper

Spice Blend (Ras El Hanout)

  • 1 cinnamon stick
  • 1 tsp cloves
  • 1 tbsp coriander seeds
  • ½ tbsp. fenugreek seeds
  • ½ tbsp. fennel seeds
  • 1 tbsp mustard seeds
  • ½ tbsp. cumin seeds
  • 1 tsp paprika

butternut squash dip

1. Make spice blend. Break cinnamon in pieces, and place in a dry pan with the cloves and seeds. Toast spice blend over medium heat for about 1 minute, while constantly shaking the spices in the pan so they don’t burn. Once toasted, remove from the heat, and add the paprika.
2. Preheat oven to 350˚F.

butternut squash dip

butternut squash dip

3. Cut both ends of the squash, and peel it. Remove the seeds from the squash, cut it in large cubes, and place it in a large bowl.

butternut squash dip

4. Peel, and cut the ginger in fine pieces. Smash the garlic cloves keeping the skins on and put the ginger and garlic in the bowl.
5. Place the spice blend in a grinder, blender or mortar, and grind until the mixture is a powder. The leftover blend can be store in an airtight container, and will keep for up to 3-4 months.

butternut squash dip

6. Add 2 tbsp of the spice blend in the bowl with 2 tbsp of olive oil. Add sea salt and pepper, and mix together to cover all the squash.
7. Put the squash mix in a single layer on a baking sheet, and cook in the oven for 30-45 minutes, until the squash is cooked all the way through.

butternut squash dip

butternut squash dip

8. Once the squash is soft, discard the garlic skins, and add all the content of the baking sheet to a blender. Add the juice of a lemon, tahini, and cashews, with 4 tbsp of olive oil. Blend until smooth.

butternut squash dip

9. Transfer the hummus in a large bowl, and enjoy with some veggies or your favourite chips.

Yields approximately 8 cups of dip.

Awesome Tips

  • Divide the dip in small containers, and freeze for later. Blend with a little bit of olive oil once it’s thawed to give it the right texture.
  • Remove the spice blend for a plain version of this dip.
  • Add in cooked red peppers, zucchinis and/or cauliflower with the butternut squash mix for a veggie dip.
  • Use a basic coffee grinder to grind spices (mine is from Loblaws). It will save you time and give extra flavour to your meals!
Dr. Michael Gibson

Dr. Michael Gibson has committed himself to helping others to live the best life possible. After graduating with a Bachelor of Kinesiology from the University of Western Ontario, he received his Doctor of Chiropractic Degree and Masters of Science in Chiropractic Sports Science from Life University. He is the co-creator of Life By Design, and co-owner of Synergy Wellness Group. His passion for empowering families runs deep. After experiencing the loss of his sister due to illness, Michael’s purpose became reaching and teaching as many as possible the foundational principles of an extraordinary life. Since that time, he has passionately pursued and been successful in living out his dream. He maintains a busy family chiropractic practice, a full speaking schedule, and finds time to implement the principles and practices of Life By Design in his own life.

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