Butternut Squash Dip

Serves 12-16 

INGREDIENTS

• 1 large butternut squash (~7 cups) cubed
• 3 Tbls olive oil
• 1 tsp cinnamon
• 5 Tbls tahini
• ½ cup Greek yogurt
• 2 cloves garlic, crushed
• 1 tsp black sesame seeds
• 1 ½ tsp date syrup
• 2 Tbls cilantro
• Crudites: cucumber & sesame pita chips

INSTRUCTIONS

1. Preheat oven to 400.
2. Mix squash, oil and cinnamon in a bowl and roast for 1 hour until very soft. Let cool.
3. Blend squash, tahini, yogurt and garlic in a food processor and pulse until pureed.
4. Spread in a wavy pattern on a large platter and drizzle date syrup and sprinkle cilantro and sesame seeds. Serve with crudites.

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