Description
A smooth and flavorful dip made from roasted butternut squash, perfect for pairing with vegetables or crackers.
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Toss squash cubes with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 30 minutes.
- Let squash cool slightly, then transfer to a blender.
- Add garlic, Greek yogurt, lemon juice, cumin, and paprika.
- Blend until smooth.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Serve with sliced cucumbers, carrots, or whole-grain crackers.
- For a vegan version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean