Butternut squash romesco dip
A creamy and smoky dip made by roasting butternut squash with the skin on and blending it with almonds, garlic, and smoked paprika. It is a vegan, gluten-free, and dairy-free snack perfect for serving with salted crisps.
Ingredienser
- 1 whole butternut squash
- 100 ml olive oil
- 1 garlic clove peeled and roughly chopped
- 100 g blanched almonds
- 1 tbsp sherry vinegar
- 1 tsp sweet smoked paprika
- salted crisps to serve
Gör så här
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 for 1 hr until charred around the edges and soft.
Set aside to cool slightly, then trim off the hard knobbly stalk and discard.
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.