It’s official. I’m obsessed with Julia Sherman’s new cookbook, Arty Parties. I’ve only tackled two recipes – whole roasted cabbage with whipped ricotta and this butternut squash and tahini dip – but both were flawless. I know I’ll love the others.
If you’re hosting family or friends during the holidays, consider serving a fall-inspired fruit and cheese platter, starring butternut squash and tahini dip. You can round it out with:
- Organic Asian pears, Fuyu persimmons, green grapes and pomegranates (Special thanks to Frui for providing the fruit featured here. If you live in California, use code ALISON20 to get 20% off your first Frui order!)
- Moonshot’s climate-friendly crackers, Marcona almonds, dried cherries and Brazilian wildflower honey
- Camembert and Fontina cheese
Butternut squash and tahini dip is also delicious slathered on thick slices of crusty bread. Add dollops of leftover whipped ricotta from the aforementioned whole roasted cabbage for an extra special treat.
Recipe adapted from Arty Parties. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 1 small butternut squash (about 1 pound), halved lengthwise and seeds removed
- 3 garlic cloves, unpeeled
- 3 tablespoons olive oil, divided, plus more for finish
- 1 teaspoon ground cumin
- 3 shallots, minced
- ¼ teaspoon kosher salt
- 3 tablespoons tahini
- 1 teaspoon Aleppo pepper, plus more for finish
- toasted sesame seeds (optional, for garnish)
- Preheat oven to 350 degrees. Line a baking sheet with foil. Brush cut sides of butternut squash and outside of garlic cloves with 1 tablespoon olive oil. Arrange squash, cut side down, and garlic cloves on the baking sheet and bake for 40 minutes or until fork tender. Remove from the oven. When the squash is cool enough to handle, scoop out flesh and transfer to a medium bowl.
- While the squash and garlic are roasting, heat remaining 2 tablespoons olive oil in a small fry pan over medium heat. Add cumin and cook, stirring often, until fragrant, about 1 minute. Add shallots and salt and cook, stirring occasionally, until translucent, about 6 minutes. Let cool slightly and then transfer to a food processor.
- Squeeze out roasted garlic and add to the food processor. Add 1⅓ cups prepared squash, tahini and Aleppo pepper and process until smooth. Add 1-2 tablespoons of water to thin out the dip, if desired.
- Scoop dip into a bowl. Drizzle with olive oil and top with Aleppo pepper and sesame seeds, if using. Serve with crackers.
