Let me just start of by saying.. this dip is SO GOOD. I love pretty much anything with butternut squash.. so for me this is just so dreamy! It tastes great with salads, crudities, crackers, on it’s own.. or however else you want to enjoy it! I’m loving dips at the moment actually and have re-kindled my houmous obsession. Speaking of which, I have recently discovered that for pretty much the entire time that I’ve been blogging, I’ve been spelling humous wrong!? I mean.. whaaaaat? I think its because I’ve been buying a lot more of the stuff recently (I know, I know, I’ve been lazy), that I’ve actually paid attention to the spelling.. and.. well.. I’ve been spelling it incorrectly! I thought it was ‘hummus’ but all of the brands in the UK seem to be spelling it as ‘houmous’. Actually.. wait a second, I’m going to Google this. OK so, I’ve just seen that it’s actually spelled a whole selection of different ways, including the way that I’ve always written it.. so I think I’m going to revert back to that! Right, I think that draws my weird spelling ramble to a close, so let’s talk about something that you might actually be interested in!
I just low how super creamy and flavoursome this dip is, as the cashews help to create that amazing velvety texture. Butternut has a really nice soft and sweet flavour, so works really well in dips and compliments the smoky flavour from the paprika. It’s also a good paleo alternative to traditional hummus for anyone following a paleo diet or if you just don’t eat chickpeas.
I wanted the dip to have an added bit of texture, so I’ve used these savoury clusters from Superfoodio. These are little clusters of nuts and seeds, made with sweet potato and smoked paprika. They’re delicious for both easy snacking and to add into recipes and they also have a variety of both sweet and savoury flavours to choose from. I thought it was nice to create something a little bit different, as you don’t often come across dips with crunchy bits in haha!
Here I’ve served it with a simple Buddha bowl- which have become another recent obsession of mine! They’re super quick and simple to make, a great way to cram in loads of veggies into your meal and you can use up whatever produce you have lying around! I love adding in some crunchy baked chickpeas too; which are so tasty fyi. Simply toss some chickpeas in a little olive oil and seasonings, then bake in the oven for around half an hour.. or you could also fry them off in a pan if you don’t have as much time. You can also pack up the bowls into some tupperware for a delicious on the go lunch to make healthy eating on the go a little easier and maybe save you some pennies as well!
- 2 1/2 cup peeled and cubed butternut squash
- Tsp Olive oil
- 1/3 cup cashew nuts
- Pinch sea salt Water
- 1/2 tsp smoked paprika
- Black pepper to taste
- Handful Superfoodio Savoury Clusters
- Preheat your oven to 180c and pop the squash onto a roasting tray with the olive oil and toss everything together.
- Roast this in the oven for around 25 minutes, or until nice and soft.
- Once the squash is cooked and cooled slightly, in a food processor, combine the squash, cashews, salt, pepper, paprika and a splash of water and blend until smooth and creamy.
- Break up the clusters slightly and stir these through the dip for some added crunch.