This is a great dip for using up leftover roasted butternut squash or pumpkin. It works really well as an accompaniment to grilled meat and fish too.
Preheat oven to 200C/400F/Gas Mark 6
Prep Time: 5 minutes
Cooking Time: 35 minutes
Wheat Free, Vegetarian
- 200g butternut squash, peeled, seeds scooped out and cut into bite size pieces
- 40g feta cheese
- 1 teaspoon harrissa
- 3 oatcakes per person, unsalted
- Tip the butternut squash onto a non stick baking sheet and roast for 20-30 minutes until soft. Leave to cool.
- Place the butternut in the bowl of a food processor with the feta cheese and harrissa and blitz to a smooth dip.
Spoon the dip into a serving bowl. Serve with the oatcakes.
To save time peeling and chopping, simply roast a halved butternut squash or two and scoop out the cooked flesh.
Photo and recipe taken from The Diet For Food Lovers.