Butternut squash romesco dip

Roast squash with the skin on then blitz it to create an entirely different texture dip – and less food waste. Serve with salted crisps for scooping

Ingredients

• 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

Steps

1. 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 1 hr until charred around the edges and soft. Set aside to cool slightly, then trim off the hard knobbly stalk and discard.
2. 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.