Equal parts sweet (from roasted butternut squash) and nutty (from tahini), this dip is a sure winner with kids!
- 1 butternut squash
- 1 tablespoon tahini
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- Cut the butternut squash in half, and reserve one half for a later use. Place the remaining half face down on a baking sheet lined with foil. Roast at 400 degrees F for 50 minutes. Let cool, then scoop out the flesh.
- Place the squash in a bowl, along with the remaining ingredients. Mash with a potato masher until smooth.
We like this spread on crackers, but it’s great for dipping veggies, too!