Recipes and Food > Sauce and Spread Recipes

Blue Hubbard Squash Dip

Name: Blue Hubbard Squash Dip
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: 1
Ingredients: 1 Blue Hubbard squash; 1 cup Tahini; from 2 lemons Lemon juice; 1 clove Garlic; as needed Salt and Pepper; as needed Olive oil; as needed Smoked paprika

Vegetarian Vegan Gluten-Free Low-Calorie

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A lumpy little fella, you're likely to find the Blue Hubbard squash sold pre-cut. Whether you buy it raw or pre-cut, it won't make any difference to our recipe. You can see how it looks whole in the photo at the bottom of the page. Underneath the gray skin is orange flesh just like any other squash.

Prep Time 1 hour and 40 minutes

Serves: 1

Difficulty Level: Low

Ingredients for dip:

Blue Hubbard squash - 1

Tahini - 1 cup

Lemon juice - from 2 lemons

Garlic - 1 clove (minced)

Salt and Pepper - as needed

Olive oil - as needed

Smoked paprika - as needed

Method of preparing the dip:

Heat oven to 400°F (200°C) and bake squash for about an hour, until it is tender. Let cool for 20 minutes.
Cut in half, discard the seeds and scrape out the flesh.
In a food processor, blend the flesh with tahini, lemon juice, garlic, salt, pepper, and oil. If you chose to use paprika, now is the time to add it as well. You can add more oil if the consistency isn't smooth enough.

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Related Topics: Thanksgiving , Easter , Halloween , sauce , squash , dip , aromatic , spread

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