Butternut and harissa dip

  • Vegetarian
  • Gluten Free


800g butternut squash flesh, cut into cubes
3 garlic cloves, unpeeled
2 tbsp olive oil, plus extra for drizzling
3 tbsp tahini paste
1 tbsp rose harissa paste, plus extra for drizzling
100g Greek or natural yogurt
squeeze lemon juice
1 tsp black and toasted white sesame seeds
2 tbsp roughly chopped coriander leaves


1. Preheat the oven to 200˚C, gas mark 6. On a large baking tray, toss the squash, garlic and oil. Season, spread out and roast for 40-45 minutes, until very tender. Set aside to cool.

2. Slip the garlic cloves from their skin and whizz in a food processor with the squash, tahini, harissa and yogurt to a thick paste. Check the seasoning and add a squeeze of lemon juice. Transfer to a serving bowl and chill until ready to serve. Stir together a little olive oil and harissa, drizzle over the top, and scatter with the seeds and coriander before serving with grissini or crudités, if liked. SF 

This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour

Serves: 6

Nutritional Info

Typical values per serving:

Energy 900kJ
Fat 15.4g
Saturated Fat 2.9g
Carbohydrate 14g
Sugars 7.4g
Protein 5.4g
Salt 0.2g
Fibre 2.6g

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This recipe was first published in Sat Oct 01 11:01:16 BST 2016.