Butternut Squash Dip

This butternut squash and chestnut dip will be great for your Christmas nibbles along side my mushroom and pancetta dip and cumin infused hummus and takes takes hardy any time to prepare.

Ingredients

400g peeled butternut squash
100g vacuum packed chestnuts
4 peeled garlic cloves
small handful of fresh sage leaves
drizzle of olive oil
1 tbsp nut oil
pinch of chili powder
salt and pepper
Halloumi slices

Method

Cut the butternut squash into roughly 2cm cubes and place on a roasting tray with the garlic, drizzle with olive oil and roast in a 200°C pre heated oven for around 20 minutes by which time the butternut should be soft, add the chestnuts and roast for a further 10 minutes.
Place the butternut, garlic and chestnuts into a food mixer along with the sage, chili powder, nut oil and salt and pepper and blitz until smooth.
Serve this alongside some grilled Halloumi slices.

Butternut Squash Dip

Ingredients

Method

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