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Amy Zavatto

Honeynut-Tahini Dip

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Appetizer
Ingredients Method

Ingredients
  

  • 4 honeynut squash
  • 2 tsp olive oil
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper to taste
  • 1/2 tsp sea salt
  • 1 tbsp toasted pumpkin seeds

Method
 

  1. Preheat oven to 400 degrees F.
  2. Cut off the stem and split the honeynut squash in half. Place on a roasting pan cut side up and drizzle with olive oil.
  3. Roast for 25 minutes, or until fork tender. Allow to cool.
  4. Scoop the flesh from the squash (it will yield about 1 1/3 cups). Combine all ingredients in a food processor and blend until smooth.
  5. Adjust seasoning to taste. Sprinkle with toasted pumpkin seeds. Enjoy!