1 large butternut squash (about 4 pounds)

1 tbsp olive oil

1-1/4 tsp salt, divided

2 large cloves garlic, minced

1/3 cup tahini

1 cup organic whole-milk plain yogurt

1 tbsp apple cider vinegar

1 tsp paprika

1 tsp allspice

2 tbsp raw pepitas (optional) for garnish


1. Preheat oven to 400 degrees F (205 degrees C). Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and 1/4 tsp salt over cut side of squash halves. Place squash cut-side down on wax-paper lined baking pan or cookie sheet. Cover loosely with aluminum foil and bake for approximately 1 hour. Once cooked, remove foil and let cool slightly.

2. Scoop squash from cooked halves into a food processor or blender. Add garlic, tahini, yogurt, vinegar, paprika, allspice, and remaining 1 tsp salt and blend until creamy. Scoop dip into a serving bowl and chill for 1 hour, or overnight if desired.

3. Before serving, garnish if desired, with pepitas and a dash of paprika. Serve with crackers, bread, veggies.