Roasted Butternut Squash Romesco Dip

Name: Roasted Butternut Squash Romesco Dip
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 1 whole butternut squash; 100 g blanched almonds; 100 ml olive oil; 1 clove garlic peeled and roughly chopped; 1 tbsp sherry vinegar; 1 tsp sweet smoked paprika; 1 pack salted crisps to serve

A vibrant and smoky twist on the classic Spanish Romesco sauce, using roasted butternut squash for a creamy, sweet finish. This nutrient-packed dip is perfect for parties or as a healthy snack paired with salty crisps.

Servings8 Portions

Prep Time10 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

whole butternut squash
1
blanched almonds
100 g
olive oil
100 ml
garlic peeled and roughly chopped
1 clove
sherry vinegar
1 tbsp
sweet smoked paprika
1 tsp
salted crisps to serve
1 pack

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas 7). Cut the butternut squash in half lengthways, leaving the seeds inside to enhance the roasted flavor.

Place the squash halves on a baking tray cut-side up. Drizzle with 1 tablespoon of olive oil, season generously with salt and pepper, and rub the oil into the flesh with your hands.

Roast for approximately 1 hour until the edges are charred and the flesh is completely soft. Remove from the oven and let it cool slightly. Once handled, trim off and discard the hard stalk.

In a food processor, combine the roasted squash (including the seeds for texture, or scoop them out if you prefer a smoother finish), the remaining olive oil, chopped garlic, blanched almonds, sherry vinegar, and smoked paprika.

Blitz the mixture until the almonds are finely chopped and the dip reaches your desired consistency. Taste and adjust the seasoning, adding an extra splash of vinegar if you prefer more acidity. Serve warm or at room temperature with salted crisps.