Butternut Squash and Tahini-Yogurt Dip Recipe

Name: Butternut Squash and Tahini-Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic; 3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling; One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces; Kosher salt; Freshly ground black pepper; 2 tablespoons pumpkin seeds; 1/2 cup plain nonfat Greek yogurt; 1/4 cup tahini paste; 3 tablespoons fresh lemon juice; Pinch of cayenne pepper; Warm roasted vegetables, such as beets and parsnips, for serving

Servings: persons

1 head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons pumpkin seeds
1/2 cup plain nonfat Greek yogurt
1/4 cup tahini paste
3 tablespoons fresh lemon juice
Pinch of cayenne pepper
Warm roasted vegetables, such as beets and parsnips, for serving

1
Preheat the oven to 425.
2
Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly.
3
On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper.
4
Set the garlic on the oven rack.
5
Roast the squash for 35 to 40 minutes, turning occasionally, until tender and golden brown.
6
Roast the garlic for about 1 hour, until completely soft.
7
Let cool.
8
Meanwhile, in a small nonstick skillet, heat the remaining 1 teaspoon of olive oil.
9
Add the pumpkin seeds and cook, stirring, until lightly golden and starting to pop, 3 minutes.
10
Transfer the seeds to a paper towel-lined plate and season with salt.
11
Scrape the roasted squash into a food processor.
12
Squeeze the garlic cloves from their skins into the processor.
13
Add the yogurt, tahini, lemon juice and cayenne pepper.
14
Puree until smooth, adding a little water if the dip is too thick.
15
Season with salt and pepper.
16
Transfer the dip to a serving bowl and drizzle with olive oil.
17
Top with the toasted pumpkin seeds and serve with the roasted vegetables.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head of garlic, 3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling, One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces, Kosher salt, and more.

Yes, Butternut Squash and Tahini-Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butternut Squash and Tahini-Yogurt Dip

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