Roasted Butternut & Tahini Dip

YKGrub · Sept 2026 · ~2½ cups · Vegan · CSA squash

The same shape as baba ganoush, built on squash instead of eggplant. Sweeter, so it needs more lemon than you would expect.

Ingredients

• 1 butternut squash (~2 lb), halved and seeded
• 3 tbsp tahini
• 2 tbsp lemon juice, plus more
• 1 garlic clove minced, or ½ tsp garlic powder
• 1 tsp cumin, ½ tsp smoked paprika
• 2 tbsp olive oil; salt
• To finish: olive oil, smoked paprika, parsley

Method

1. Roast hard

Cut-side down at 425°F, 40–45 min, until collapsed and caramelised at the edges. Pale squash makes a flat dip.

2. Split before seasoning

Scoop the flesh and set the baby’s plain spoonfuls aside first, before any salt, garlic or lemon.

3. Mash

The rest with tahini, lemon, garlic, cumin, paprika, oil and salt. Leave some texture. Taste for lemon.

Notes

• Baby portion: plain roasted squash mashed, or soft spears for self-feeding
• Roast it alongside the sweet potatoes and the pumpkin — one oven shift, not three
• Keeps 5 days, freezes 3 months
• Identical with pumpkin or any winter squash