Butter-Nutty Snack Dip

Butter Nutty Dip (1)

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
  1. 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.
  2. 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!

Butter Nutty DIp (2)

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