Spooky & spicy Halloween Butternut Squash Dip
Prep: 20 mins
Cook: 30 mins
For the spicy butternut squash dip:
- 1 small butternut squash, peeled and diced in cubes
- 2tbsp smoked paprika
- Salt & pepper to taste
- 3tbsp olive oil
- 1tbsp tahini paste
- 1 red chilli (or to taste), chopped using Zyliss mini chopper
- 1tsp harissa blend spice
- 2tbsp full-fat Greek yoghurt
- A bunch of fresh coriander for garnish
For the knobbly finger biscuits (enough for 12 fingers)
- 400g shortcrust pastry
- 15 blanched almonds
- 1 egg, lightly whisked
- Red food colouring
- Preheat the oven to 180C Fan.
- Place the diced butternut squash on a roasting try, drizzle with 2tbsp olive oil, sprinkle with smoked paprika, season with salt and pepper, mix until well coated and roast in the oven for 25-30mins until soft. Let the squash cool down and set aside.
- In the meantime, roll out finger size pieces of dough, around 2cm 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.
- 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!