Butternut squash, bean and almond dip

snacks
Butternut squash, bean and almond dip

Ingredients

serves 6–8
  • 600g butternut squash, peeled and chopped
  • 2½ tbsp extra virgin olive oil
  • 2 garlic cloves
  • 225g baby plum tomatoes
  • 4 sprigs thyme
  • 3 sage leaves, chopped
  • 60g almonds, toasted
  • 1 400g can butter beans, drained and rinsed
  • Juice of 1 lemon
  • 1 tsp sea salt, to taste
  • Ground black pepper, to taste
  • 2–4 tbsp water

Directions

Cooking mode
  1. Preheat the oven to 200°C. Prepare a large baking tray. Add the butternut squash and brush with 1 tbsp olive oil. Place the garlic cloves in the middle and scatter over the sage. Cover loosely with foil and roast for 30 minutes.
  2. Prepare a small baking tray. Add the thyme leaves and tomatoes and coat with ½ tbsp oil. Roast for 20 minutes, until softened and starting to caramelise.
  3. Roughly chop 20g of the toasted almonds and set aside.
  4. Add the remaining 40g of almonds to a food processor, along with the butternut squash, 1 tbsp olive oil, butter beans, lemon juice, garlic, ground black pepper and salt. Process for 30 seconds. Add 2 tbsp water and process until smooth, scraping down the sides and adding a few tbsp water as needed. Season to taste, adding more lemon juice or salt as needed.
  5. Transfer to a serving bowl and spoon over the roasted tomatoes. Top with the chopped almonds and extra herbs. Serve with grissini, crackers or crunchy veggies.
Baker Beanie Author

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