Halloween party preparations have begun in our house, and this one’s a beauty! It’s Peanut Squash… no? Perhaps you know it as Delicata Squash… ok… Sweet Potato Squash? No, I hadn’t heard of it either but it’s one of those, that when it’s roasted is velvety. It’s got that softly sweet squash flavour and a rich texture, which is great for this dip. I’ve roasted it up with sage, olive oil and salt & pepper and added some cannellini beans to make the dip. It’s got a subtle roasted flavour and it’ll make a delicious addition to the Halloween table tomorrow. Alongside pretty much everything else you might have seen on pintrest or instagram over the past couple of weeks! Woohahaha…
Ingredients:
200g Roasted Squash
10 fresh sage leaves
400g tinned canellini beans (drained)
1 tsp mixed herbs
2 cloves garlic (to keep the vampires away)
100mls Olive Oil
Salt & Pepper
Handful of pumpkin seeds (dry toasted)
A Small Culinary pumpkin to serve (optional)
Method:
1. Pre-heat the oven to 200C.
2. Slice the squash and add to a baking tray. Drizzle with olive oil, chopped sage leaves, a pinch of salt & Pepper.
3. Roast in the oven for 20-25 minutes, or until the squash is tender and beginning to brown.
4. Drain the Cannellini beans and add to a food processor along with the mixed herbs, crushed garlic, salt & pepper.
5. When the squash is tender add it to the food processor along with 100mls olive oil. Blend until smooth. If the dip is too thick use a little water and blend again to loosen.
6. Put a frying pan on the hob and add a handful of pumpkin seeds. Heat until the seeds begin to pop, then remove from the heat.
7. To serve hollow out a small culinary pumpkin. Spoon the dip inside and sprinkle the pumpkin seeds and a drizzle of olive oil.
Happy Halloween Everyone! Wishing you a fangtastic weekend!
