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Butternut squash romesco dip

A small bowl of butternut squash romesco dip

Butternut squash romesco dip

Name: Butternut squash romesco dip
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 whole butternut squash; 100ml olive oil; 1 garlic clove peeled and roughly chopped; 100g blanched almonds; 1 tbsp sherry vinegar; 1 tsp sweet smoked paprika; salted crisps to serve

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.5 out of 5.2 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 whole butternut squash
100ml olive oil
1 garlic clove

peeled and roughly chopped
100g blanched almonds
1 tbsp sherry vinegar
1 tsp sweet smoked paprika
salted crisps

to serve

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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.

Recipe from Good Food magazine, October 2024

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A star rating of 4.5 out of 5.2 ratings

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