Spooky & spicy Halloween Butternut Squash Dip

Ingredients

For the spicy butternut squash dip:

• 1 small butternut squash, peeled and diced in cubes
• 2 tbsp smoked paprika
• Salt & pepper to taste
• 3 tbsp olive oil
• 1 tbsp tahini paste
• 1 red chilli (or to taste), chopped using Zyliss mini chopper
• 1 tsp harissa blend spice
• 2 tbsp full-fat Greek yoghurt
• A bunch of fresh coriander for garnish

For the knobbly finger biscuits (enough for 12 fingers):

• 400 g shortcrust pastry
• 15 blanched almonds
• 1 egg, lightly whisked
• Red food colouring

Method

1. Preheat the oven to 180°C Fan.
2. Place the diced butternut squash on a roasting try, drizzle with 2 tbsp olive oil, sprinkle with smoked paprika, season with salt and pepper, mix until well coated and roast in the oven for 25-30 mins until soft. Let the squash cool down and set aside.
3. In the meantime, roll out finger size pieces of dough, around 2 cm thick. Gently press down the end bit of dough and place an almond for ‘the nail’. Shape the dough pieces so they look like fingers and make the ‘creases’ by gently scoring the dough with a toothpick. Paint the creases with red food colouring and brush the biscuits with egg mixture. Bake in the oven for 12-15mins until golden brown.
4. Combine the roasted butternut squash, remaining olive oil, tahini, red chilli, harissa spice and Greek yoghurt in Zyliss Twist & Roll Mini Chopper and blitz until smooth. Taste the dip to adjust the seasoning, if required. It’s best to chill the dip for a couple of hours in the fridge before serving. Garnish with more red chilli – if you dare! – and freshly chopped coriander just before serving and dig deep with those knobbly finger biscuits!