Sweet and creamy. This dip can easily be mixed with a pasta, rice, or used as a dip for a plate of veggies.
1/2 butternut squash
1 small onion, halved
Oil for roasting
1/4 c. tahini
2 cloves garlic
1 1/2 t. lemon juice
1/2 t. coriander powder
Drizzle sesame oil
salt, pepper, cayenne, to taste
Coat onion and squash in oil and roast until the squash is soft and the onions are browning. Cool.
Scoop out squash and place it and remaining ingredients into blender/food processor. Blend until smooth and creamy. Adjust ingredients to your desire. I sometimes want lemony or spicy.
Garnish with a drizzle of sesame/olive oil and some sesame seeds. This is good warm or as a sauce.
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