But­ter­nut-tahini Dip

Midwest Living - - Here & Now Key Ingredient -

Halve and seed a 2-pound

but­ter­nut squash; brush cut sides with 2 tea­spoons olive oil. Place cut sides down in a 3-quart bak­ing dish. Bake in a 400° oven un­til fork­ten­der, about 45 min­utes. Cool. Scoop flesh into a food pro­ces­sor. Dis­card skins. Add 1⁄4 cup plain whole-milk Greek yo­gurt, 1⁄4 cup tahini, 2 ta­ble­spoons lemon juice, 2 cloves gar­lic, 1 tea­spoon dried rose­mary and 1⁄2 tea­spoon salt. Process un­til smooth. Trans­fer to a bowl. Chill, cov­ered, 2 hours. Be­fore serv­ing, driz­zle with olive oil and sprin­kle with

toasted pine nuts.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.