Roasted Buttercup Squash & Tahini-Yogurt Dip

Directions

Preheat oven to 220°C. Line a rimmed baking sheet with foil. Cut the squash into four wedges, then scoop out the seeds. Slice the top off of the head of garlic; set on a separate square of foil. Drizzle the squash wedges and garlic head with olive oil, then season them with a smattering of salt and pepper. Turn the squash onto their their flat edges. Wrap the small square of foil around the garlic, then set it on the baking sheet with the squash. Roast for 45 minutes, or until the squash is tender when pierced with the tip of a paring knife, and the garlic is soft and smooshy. Remove from oven and allow to cool to room temperature. Scoop the flesh of the squash from the skin and put it into a blender or food processor. Squeeze the garlic cloves out of the skin and into the processor, as well. Add yogurt, tahini, lemon juice, and smoked paprika. Puree until smooth. Taste, and adjust seasoning with salt, pepper, and smoked paprika to your liking. Transfer to a serving bowl, drizzle with a little bit of sesame oil (or just more olive oil if you wish), and garnish with the sesame and/or pumpkin seeds. Serve with crackers, chips, pita bread, and/or roasted vegetables. Store covered in the refrigerator but bring back to room temperature before serving.

Recipe by All Roads Lead To The Kitchen.