Butternut Dip with Tahini

Winter squash subs for eggplant in this seasonal alternative to Babaganoush.  This recipe is also a good way to use leftover cooked butternut that you may have leftover after making a pie or soup.  You can also substitute half the squash for garbanzos.

Cut a butternut squash lengthwise and put a clove of garlic or two, unpeeled, in each seed cavity.   Roast face down in the oven until bubbling and brown.

Peel the garlic cloves. Scoop out the squash seeds and strings and discard.  Remove the skin of the squash.

Peel and mince 1 small clove of raw garlic.

Place 4 C. of the squash in a food processor with 3 T. tahini, 1/3 C. plain yogurt, the cooked garlic and the raw garlic.  Puree until smooth, drizzling in 2 T. olive oil while pureeing.

Season with salt and lemon juice.  Serve topped with toasted sesame seeds and chopped spring onion.

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