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 …