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.