Description
Roasted butternut squash, onion, and garlic get whirred into a luscious spread with Greek yogurt and tahini. Perfect with pita chips or as a meat puree.
Ingredients
Units
Scale
- 3 lbs (1361 g) butternut squash
- 1 red onion
- 3-4 cloves garlic
- Olive oil
- Salt
- 0.5 cups (118 ml) plain Greek yogurt
- 2-3 Tbsp tahini paste
- White and/or black sesame seeds
Instructions
- Heat oven to 425°F (218°C).
- Toss squash, onion, and garlic with salt and olive oil. Spread on baking sheets and roast until tender, 30-40 minutes.
- Process the cooled vegetables, yogurt, and tahini in a food processor or blender until fully combined. Season with salt to taste.
- Transfer to a serving dish and sprinkle with sesame seeds.
Notes
- For a smoother spread, remove the squash’s skin before processing.
- If the spread is too thick, add a tablespoon of water or more yogurt to thin it out.
- Store the spread in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 5