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
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1whole butternut squash
- 100ml olive oil
- 1garlic clove , peeled and roughly chopped
- 100g blanched almonds
- 1tbsp sherry vinegar
- 1tsp sweet smoked paprika
- salted crisps , to serve
Instructions
Step 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.Step 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.