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…
200g Roasted Squash
10 fresh sage leaves
400g tinned canellini beans (drained)
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)
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!