Butternut Squash Harissa Dip Food

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Pre heat your oven to 400 degrees F.
• While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.
• Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on.
• Place the tray with the butternut squash and the garlic in the oven for 30 minutes.
• Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor.
• Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.
• Season with salt and pepper according to your taste and serve with chips, veggies and/or pakoras!

BUTTERNUT SQUASH SMOKY QUESO DIP

Steps:

• Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight.
• Heat a smoker to 350 degrees F with char-hickory pellets.
• Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.)
• Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle chile and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes.
• Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.

BUTTERNUT SQUASH HARISSA DIP

Steps:

• Slice the squash in half and place it on a parchment lined tray. Bake it in a 400°F for about an hour, or until fork tender (be sure to test the thickest part of the squash).
• Remove the squash from the oven and let cool. Once cooled, remove the seeds and measure out 2 1/2 cups of cooked squash.
• Add the squash to a food processor along with the other ingredients and purée the mix until it's smooth. Taste the dip and adjust its seasoning as needed.
• Chill the dip before serving. Just prior to serving, garnish it with some extra olive oil, pomegranate seeds, sesame seeds or roasted squash. Serve alongside chips, crackers, veggies, and bread.

RED PEPPER, SQUASH & HARISSA SOUP

Steps:

• Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.

BUTTERNUT & HARISSA HUMMUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
• Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
• Scrape the hummus into a bowl. Drizzle with extra harissa before serving.