Recipe: Valentine’s Winter Squash Tahini dip (Vegan and GF)

Edible Recipe: Delicious Winter Squash Tahini dip

This recipe is borrowed from the gorgeous “Jerusalem: A Cookbook”
– 3.5 cups of peeled, cubed and roasted winter squash (we used red Kuri pumpkin but butternut or kubocha would also be delish)
– 3 Tbs. Tahini paste
– 2 Tbs. high quality extra virgin olive oil
– 1 clove of raw garlic
– sea salt to taste

Garnish with a drizzle of maple syrup (or date syrup), a sprinkle of cinnamon and some scallions. Eat with warm pita or focaccia. YUM!

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