What You Need
Instructions
1 butternut squash
200g Yoghurt
1tsp Smoked paprika
1 pack Cherry tomatoes
Drizzle Honey
2tsp Black mustard seeds
1Tbsp Pine nuts (optional)
- Pre heat the oven to 180c
- Cut the butternut squash in half and place in a baking tray, bake for 40 minutes
- Meanwhile add the cherry tomatoes to a separate baking tray, drizzle over the honey so each one is covered and add the black mustard seeds
- Add the tomatoes to the oven for 20 minutes
- Allow the butternut squash to cool for 5-10 minutes and then scoop the seeds out, and discard the skin
- Place the flesh of the butternut squash, yoghurt, smoked paprika and salt and pepper in a blender, blitz
- Add the dip to a serving bowl
- Spoon the roasted tomatoes on top, and sprinkle over the pine nuts
- Enjoy!
Notes
The black mustard seeds and smoked paprika give this dip a fiery kick and compliment the sweetness of the butternut squash perfectly.
We used it as a side dish, alongside roast chicken, grains and salad but works great alone with crackers or bread.
The pine nuts give it some crunch and texture, but feel free to swap to any of your favourite seeds or nuts.