Smoked Butternut Squash White Bean Dip

• Vegan
• Gluten free

• Produce

  • 3 cups Butternut squash
  • 1 (15-ounce can Cannellini beans
  • 2 cloves Garlic
  • 1 tsp Orange, zest

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Maple syrup, pure
  • 2 tbsp Tahini

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tsp Paprika, smoked
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Everyday herb oil
  • 1/4 cup Olive oil, Extra Virgin

Found on delishknowledge.com

Description

Directions

• Preheat the oven to 400 degrees F
• In a medium bowl, toss butternut squash with 2 tablespoons olive oil, paprika, herb oil, maple syrup, salt and pepper.
• Arrange squash on a baking sheet in a single layer and roast for 20-25 minutes or until tender. Remove baking sheet from oven and let the squash cool for about 5 minutes. 
• In a food processor or blender, combine roasted squash, beans, tahini, orange zest, lemon juice, and garlic and puree until smooth. 
• Serve or transfer to an airtight container and store in the fridge for up to 1 week.