Butternut Squash Dip

Ingredients

• 1 butternut squash
• 2 whole garlic bulbs
• Olive oil
• Salt & pepper
• ½ cup feta cheese
• ½ cup Greek yogurt

Alternatives : paneer instead of feta, curd/hung curd instead of Greek yogurt

Method

1. Cut the butternut squash into 2 halves and scoop out the seeds.
2. Make criss-cross cuts on the flesh. Place 1 whole garlic bulb in each pit.
3. Drizzle olive oil, salt & pepper.
4. Roast at 200°C for 40–50 mins till soft & caramelised.
5. Scoop out the flesh and squeeze out the roasted garlic.
6. Blend with feta and Greek yogurt till creamy.

Chilli Garlic Tadka : Heat olive oil, sauté chopped garlic till golden, switch off flame and add chilli flakes. Pour over the dip.

Enjoy with sourdough, crackers or bread of your choice.