Butternut squash romesco dip
Serves 6 - 8
Easy
Prep:
Cook:
Roast squash with the skin on then blitz it to create an entirely different texture dip – and less food waste. Serve with salted crisps for scooping
Skip to ingredients
Units:
- 1 whole butternut squash
- 100ml olive oil
- 1 garlic clovepeeled and roughly chopped
- 100g blanched almonds
- 1 tbsp sherry vinegar
- 1 tsp sweet smoked paprika
- salted crispsto serve
Nutrition: Per serving (6)
- kcal298
- fat26g
- saturates3g
- carbs9g
- sugars5g
- fibre2g
- protein5g
- salt0.02g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Cut the squash in half lengthways and leave the seeds in. Put the butternut halves on a baking tray and drizzle over 1 tbsp of the oil, season and rub in well using your hands. Roast in the oven cut-side up 1 hr until charred around the edges and soft. Set aside to cool slightly, then trim off the hard knobbly stalk and discard.
step 2
In a food processor, tip in the squash, remaining oil, garlic, almonds, vinegar and paprika. Blitz until the almonds are finely chopped, then taste and season, adding in a splash more vinegar if needed. Serve with salted crisps for dipping.
