Butternut and harissa dip

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

Serves: 6


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