image desktop image mobile

Romesco Roasted Squash Dip

V, GF, Paleo, Whole30

6 servings

What you need:

    • 3-4 small butternut squash, peeled, seeded, and coarsely chopped 
    • 1 Tbsp. olive oil 
    • 1 pouch Haven’s Kitchen Red Pepper Romesco Sauce 
    • Sea salt to taste 
    • 1 tbsp of toasted pumpkin seeds 
    • 1/2 bunch of parsley, chopped

    How to make it:

    1. Preheat oven to 350 F. 
    2. Toss squash with olive oil and spread out on a baking sheet. Roast for 15-20 minutes until caramelized and cooked through. 
    3. In a food processor, combine roasted squash and Romesco and process until smooth. 
    4. Taste and season with salt. 
    5. Garnish with toasted pumpkin seeds and parsley. Serve hot or cooled.