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    Butternut and harissa dip

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    Butternut and harissa dip

    • Vegetarian
    • Gluten Free
    • 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 

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


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