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Roasted Butternut Squash Dip

(recipe, Carrie Stewart)

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  1. 1 cup roasted butternut squash (roasted until soft) or sweet potato
  2. 1 Tbsp. mellow miso
  3. ¼ cup tahini
  4. 1 clove of garlic
  5. salt and pepper to taste
  6. 2 Tbsp. parsley


  1. Blend squash and garlic until smooth. Add tahini, miso, salt and pepper, and parsley. Whiz until combined.
  2. Serve with veggies, as a sandwich spread, or with crackers.
  3. Store in a sealed container in the fridge. Ours never lasts more than a day or two, but that’s because we eat it up fast.