Tuesday, 22 July 2014

Butternut squash and tomato dip

This is a super easy recipe and ideal for those of you who are stuck for lunch ideas OR bored of hummus!

Step 1:
Cut up the top part of a butternut squash into small cubes. Alternatively buy pre-cut butternut squash, as they can be incredibly difficult to cut. Add to a baking tray and drizzle with oil. Cook until soft, around 30 minutes in a hot oven. Add the cherry tomatoes when you think the butternut squash only needs 5 minutes more.
Step 2:
Mash the butternut squash until paste-like. Add one and a half tablespoons of yoghurt and stir. Add black pepper to taste.
Step 3:
Finally, stir in your tomatoes, mashing them as you stir. Serve in a small pot along with crackers or pitta bread.
Let me know if you try this and whether you would like some more recipes like this!

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