SQUASH TURMEIC TAHINI DIP

This is a twist on the classic tahini dip, spiked with turmeric and enriched with seasonal squash.  This would be a good dip to make when you have leftover squash or you’re using squash for another dish that week - they can be big and you don’t need a huge amount.  I used red kuri squash, also known as onion or hokkaido. It’s really sweet and tender and you can use the skin as well. If you can’t find red kuri you can easily sub it for a different variety. If you find the skin is tough once cooked, just remove it.  I also scooped out the seeds and roasted them, which once you get in the habit is a game changer. Pumpkin seeds aren’t cheap so why not use the ones that come in your squash? These will store well in a sealed container or jar, top the dip with them, add to a salad for extra texture and nutrients, or just have them as a healthy snack. 

SQUASH TAHINI DIP

100g onion squash, ¼ - ⅓ depending on the size 

150g tahini

150g water

25g olive oil 

25g lemon juice 

1/3 teaspoon dried / 1 cm fresh turmeric

1/2 tsp salt or to taste

Preheat the oven 170c. Cut and scoop out the seeds, putting them to one side. Weigh out the squash you need, cutting into 4cm pieces. Place onto a parchment-lined baking tray, drizzle over about 1/2 tablespoon rapeseed oil and a pinch of salt. Bake for 15 minutes, until tender.

For the seeds, pick off the attached flesh and place in a bowl of water,  rinse well separating the squash flesh from the seeds. Drain in a sieve and pat dry with kitchen paper.  Toss with 1/2 tablespooon of oil - I used rapeseed and bake on a parchment-lined baking tray for 10 minutes until dried out and beginning to crisp up. Mix through your seasonings - I added a pinch of salt,  pinch of chipotle powder, and onion and garlic granules, Paprika would be very nice, turmeric and ground ginger would work well. Return to the oven to roast for a further 5 minutes until golden and crunchy. Set aside.

When the squash is cooked. - blend in a high speed blender until smooth, 

Serve, topped with the toasted seeds, a drizzle of olive oil and some herbs for garnish if you like. Store in the fridge for up to four days for a quick snack or to brighten up a lunch or dinner.