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Squash, butter bean and tahini dip
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600g dense winter squash, such as golden butternut or queen, flesh cut into 2-3cm cubes
3 tbsp olive oil
1 garlic bulb
1 tsp cumin seeds
400g tin butter beans, drained
4 tbsp lemon juice
2 tbsp tahini, well stirred
vegetable crudités, to serve
1. Preheat the oven to 200˚C, gas mark 6. Toss the squash cubes with 1½ tbsp oil and season. Cut a horizontal slice from the top of the garlic bulb to just expose the cloves. Drizzle with ½ tbsp oil and tuck in among the squash. Roast in the oven for 40 minutes, until the squash is tender and caramelised. Scatter with the cumin seeds and return to the oven for 5 minutes. Set aside.
2. Squeeze the roast garlic pulp straight from the bulb into the small bowl of a food processor, discarding the papery skins. Add the squash and the remaining ingredients, including the final 1 tbsp oil; season. Whizz until smooth, scraping down the sides of the bowl. Serve with the vegetable crudités, along with some warm flatbreads, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.