Kabocha Squash Dip
Ingredients
1 Kabocha squash
1 garlic clove
2 tbsp tahini
1/2 lemon
Sea salt and black pepper to taste
Directions
1. Preheat the oven to 400 degrees.
2. Cut the squash in half and scoop out the seeds to clean. Season with salt and pepper.
3. Bake for 45 minutes. Remove from the oven and set aside.
4. Once cool, scoop the squash and mash in a bowl. Add tahini, lemon, and crushed garlic, and season with salt and pepper to taste.
5. Serve with your favorite raw vegetables or bread.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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