So this just might be my new favorite fall snack and it’s a perfect appetizer for any upcoming large family gathering get-togethers this next week.
Butternut squash provides you with a good source of antioxidants, vitamins A, C & E, fiber as well as important minerals like potassium (one of three major electrolytes which assist your body in regulating muscle contractions) and magnesium.
– 2 Cups (250-300g) of roasted, mashed butternut squash
-1/4 Cup / 60 g/ 4 TBSP Tahini (unsalted)
-1/2 tsp salt
-4-6 TBSP warm water
– garlic ( 1-2 cloves)
Optional: Fresh herbs like thyme, rosemary, or oregano
measuring cups and spoons
Roast butternut squash in oven at 375F/200C until tender
Sauté garlic or shallot if desired.
Mash and allow to cool
Add all ingredients into a food processor
Start with 4 TBSP warm water and add more to desired consistency
Blend until smooth
Serve at room temperature or chill in refrigerator until ready to use
Store in a sealed container for up to three days