Buttercup Squash Dip
This legume-free, sesame-free alternative to hummus is a great option to bring to any potluck! It is also delicious as a spread for sandwiches. So easy to whip up, just roast the squash and toss everything in the food processor! We love it finished with a drizzle of good olive oil, a splash of aged balsamic, and dried cranberries scattered on top.
1 buttercup squash (acorn or kabocha would work here as well but I love the starchy texture of buttercup)
1/4 cup sunflower seed butter
2 tablespoons minced garlic
the juice of a medium lemon
salt and pepper to taste
Slice your squash open and remove the seeds. These can be planted or roasted, so don't just toss them :) Cut the squash into half moons. For goodness sake, do not peel it! You won't even notice the peel after it's been through the food processor. Drizzle with olive oil and roast it at 425 F until the edges are golden and it is fork tender.
Place the squash with all the other ingredients into the food processor. Blitz until smooth, tasting to adjust your salt and pepper to your liking. If you love garlic, go nuts and add a bit more.
Transfer to your serving dish and drizzle with your best olive oil. Sprinkle with dried cranberries or chopped parsley and enjoy on fresh bread, crackers, or cut raw veggies.