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Roast butternut squash dip drizzled with date syrup

For all those with a vegan sweet tooth…

Roast butternut squash dip drizzled with date syrup and sprinkled with sesame seeds.

Scrumptiously good

1 large butternut squash
3 garlic cloves
Date syrup or similar
Sesame seeds
Olive oil
Pink Himalayan salt

1) Preheat oven to 220 degrees C. 2) Peel and largely cube squash and place in baking tray.
3) season lightly with a splash of olive oil, a sprinkle of cinnamon, a few cracks of pink salt.
Throw in 3 unpeeled garlic cloves and roast in oven for 20 mins.
4) remove garlic from oven, then mix remaining squash and return for another 30 minutes or until completely soft.
5) once soft, transfer squash to large shallow dish and peel and add roasted garlic, 2-3tbs tahini and season with salt if needed.
6) mash with potato masher or fork and spread out evenly in dish.
7) Just before serving, drizzle with date syrup and sprinkle with sesame seeds.
8) find your favourite crackers and dip away

Thank you Sue for this Otto Lenghi inspired dish 🙂 xXx


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