Butternut squash romesco dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 1 whole butternut squash
- 100ml olive oil
- 1 garlic clove, peeled and roughly chopped
- 100g blanched almonds
- 1 tbsp sherry vinegar
- 1 tsp sweet smoked paprika
- salted crisps, to serve
Method
- 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.
