Roasted Kabocha Squash Dip

Name: Roasted Kabocha Squash Dip
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/2 kabocha squash or other winter squash (seeds removed, cut into wedges); 1 leek (trimmed, cut up, washed thoroughly); 4 teaspoons extra virgin olive oil; 1 tablespoon tahini; 1/2 cup low-fat Greek yogurt; 2 teaspoons date syrup or molasses; 2 dashes cinnamon; salt and pepper (to taste); black and white sesame seeds (for garnish, optional)

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Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Cost: $9.24 /serving

Author : Jeanette

appetizer dip

Ingredients

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1/2 kabocha squash or other winter squash (seeds removed, cut into wedges)1 leek (trimmed, cut up, washed thoroughly)4 teaspoons extra virgin olive oil1 tablespoon tahini1/2 cup low-fat Greek yogurt2 teaspoons date syrup or molasses2 dashes cinnamonsalt and pepper (to taste)black and white sesame seeds (for garnish, optional)

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Instructions

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Step 1

Preheat oven to 350 degrees.

Step 2

Place squash and leek on baking sheet. Drizzle with 3 teaspoons olive oil and season with salt and pepper. Roast 45 minutes or until squash is tender when pricked with a sharp knife edge. Remove from oven and let cool.

Step 3

Use large spoon to scoop roasted squash into food processor. You should have about 1 cup of squash. Add roasted leek, remaining teaspoon olive oil, tahini, Greek yogurt, date syrup, and cinnamon. Process until smooth, adding a few tablespoons of water if a thinner consistency is desired. Season to taste with salt and pepper.

Step 4

Transfer to serving bowl and sprinkle with sesame seeds.