Roasted Squash and Tahini Dip or Spread

We are far away from the hurricane that’s raging tonight, but our thoughts have been on the storm all day.   Our East Coast family and friends are drenched but well, and the storm gave us the gift of my sister- and brother-in-law stranded with us for an extra day after their flight home was cancelled.  I hope that you and yours have fared as well.  (I’ve been seeing the photos of flooding and fires and hospital evacuations, though, so on top of just hoping that everyone is well I also made a donation to the American Red Cross.)

I’m thankful to be warm and dry tonight, and to have my big family gathered around the table for dinner.  It’s getting to be the season for cozy holiday meals, and, as always, I aim to equip you with a bountiful table of vegetarian and vegan options.And so, while we’re on the subject of creamy vegan dips, here’s one more.  This one is savory and sweet, and I served it tonight with quinoa cakes—although I can also tell you with authority that it’s quite good scooped up in pita chips.  It was inspired by Alli of An Open Cookbook, who brought a so-good sweet butternut-tahini dip to a Thanksgiving Sides potluck at Allrecipes recently.  (Isn’t that a great idea for a party?  Sides are the best part, of course.)  This version leans toward the savory side, but retains plenty of sweetness from the winter squash and a touch of maple syrup.

Roasted Squash and Tahini Dip or Spread: You can use any roasted squash for this recipe, but the sweetness and moisture content of winter squash can vary considerably.  Taste as you go, as usual.  In a food processor, combine 1 c. mashed or cubed roasted winter squash with 1/4 c. tahini, a big pinch of salt, and 1 Tbsp. maple syrup.  Pulse a few times to combine.  Add enough liquid (I used water, but I think almond or other non-dairy milk would be good as well, and Alli said she used Greek yogurt in hers) to achieve the pureed consistency that you desire.  Taste and add more tahini, salt, or maple syrup to taste.

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18 thoughts on “Roasted Squash and Tahini Dip or Spread

  1. fruitandcake

    Nice recipe, I love tahini. Though I’m far away from NY (I’m watching the Sandy news in BBC here in Athens-Greece) my thoughts are with the flooded NY subway, the big fire in Queens and all those people in critical condition who had to leave their hospital because of lack of electricity. May God be with you!

    Reply
    1. emmycooks Post author

      I wish I was in Greece! And so do lots of New Yorkers, I bet–after all this time, it’s still so crazy there. I just visited your blog and now I want to make everything there, yum. :)

      Reply
  2. Cari McWilliams

    Hi Emily- just joined your blog after seeing some things you posted on Pinterest and have to tell you….I love it! Not only do we have the same taste in food but your writing style is really easy and fun to read. Nice job:)

    Reply
    1. emmycooks Post author

      Hi Cari! How sweet–thank you! I always like having friends with similar taste in food/cooking, that’s always the best source of delicious ideas. I hope you’ll send your kitchen faves my way! :) And I hope you’re well, nice to hear from you!

      Reply
  3. Hannah

    I wish I could have made it to the Allrecipes party – sounds like it was a lot of fun! This dip sounds so good and perfect for a Thanksgiving appetizer. We’re hosting this year and have a variety of dietary restrictions with our guests, so I’m collecting yummy ideas. I’m glad to know your family is doing ok on the East coast. My brother lives in NYC and is hunkered down. Unbelievable to watch all that is happening.

    Reply
  4. Carrie @ The Cook's Palette

    Hi Emily! We met this past summer at our first cookbook club meeting. I stumbled upon your blog after you told us about it at the meeting, and I have to say that I love it! Your recipes look delicious and super approachable. I just started a food blog a few weeks ago and am having so much fun with it already! Hope to see you soon! :)

    Reply
    1. emmycooks Post author

      How fun! I checked it out and I can tell we’re going to be good cooking friends, we have such similar taste. :) I hope to see you again in person at the next cookbook club!

      Reply
  5. baconbiscuit212

    I would have never thought of using roasted squash in a hummus-like spread/dip, but this looks fantastic! Maybe I’ll make it for my friend since she is letting me crash at her place while the city sorts out the disaster that is my neighborhood . . .

    Reply
    1. emmycooks Post author

      Oh, no, I’m so sorry! From afar NYC sounds like a miserable mess–and I’m sure it’s much worse if you’re living it. I wish I could send this to you! But in place of that, I’d say this recipe would easily do double duty as comfort food for you and a treat for your host. Take care and I hope things are sorted out soon.

      Reply
      1. baconbiscuit212

        Thanks, Emmy! Like a good cook, I sent most of the contents of my fridge to a safe freezer in Brooklyn. I felt like a war mom! Can’t wait to go home. Power might be out for a week. No hot water, no cellular service downtown. Am seeking refuge in a luxury high-rise!

  6. Pingback: Butternut Squash and Tahini Spread « Andrea's Garden Cooking

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