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Roasted Butternut Squash Dip
(recipe, Carrie Stewart)
- 1 cup roasted butternut squash (roasted until soft) or sweet potato
- 1 Tbsp. mellow miso
- ¼ cup tahini
- 1 clove of garlic
- salt and pepper to taste
- 2 Tbsp. parsley
- Blend squash and garlic until smooth. Add tahini, miso, salt and pepper, and parsley. Whiz until combined.
- Serve with veggies, as a sandwich spread, or with crackers.
- 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.