zoom Squash, butter bean and tahini dip
  • Save to your scrapbook
  • Save to your scrapbook

    Squash, butter bean and tahini dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Squash, butter bean and tahini dip

    • Vegan
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes

    Serves: 6

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary