Butternut Squash Dip with Tahini and Pine Nuts

By dkosik

Ingredients

• 1-3 to 3 1/2 lb. butternut squash or pumkin
• 1/4 c. olive oil, plus extra for drizzling
• 1 tsp. fine sea salt
• 3/4 tsp. black pepper
• 2 T. roughly chopped fresh oregano or 2 tsp. dried
• 1 clove garlic
• 2 T. tahini
• Juice of 1/2 lemon
• 3/4 c. crumbled feta cheese
• 2 T. toasted pine nuts

Preparation

Step 1

Preheat oven to 400 degrees. Cut the squash in half through the stem end and scoop out the seeds. Peel with a sharp knife or vegetable peeler, cut into 1 to 1 1/2-inch chunks and put the chunks in a large bowl. Add 2 tablespoons of the oil, 3/4 teaspoon of salt and 1/2 teaspoon pepper; toss. Spread on a baking sheet and roast until soft, 35 to 40 minutes. Cool 5 minutes. Mash the garlic with a pinch of salt in a mortar and pestle or on a cutting board with the flat part of a large knife. Transfer squash to a food processor. Add the garlic, 1 tablespoon fresh oregano, the tahini, lemon juice, the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Puree. Spoon the dip into a shallow bowl and crumble the feta on top. Sprinkle with the remaining oregano and the pine nuts and drizzle with olive oil. Serve with pita chips.