If you need a Fall appetizer or dish you have to try this Fall Spiced Butternut Squash Dip! I created it when making recipes for my appetizers for Thanksgiving day. I wanted a dip that tasted like fall and wasn’t too heavy for the great feast that will follow! With warm spices like nutmeg, cinnamon, and cloves, the natural sweetness of the butternut squash tastes like Fall! This will be a great crowd pleaser, or just a great snack!

Ingredients:

1. 1 Butternut Squash cut lengthwise and de-seeded
2. Olive oil and salt for roasting
3. 1 TB Tahini
4. 2 TB Olive Oil
5. 1/2 tsp salt
6. 1/8 tsp clove
7. 1 tsp cinnamon
8. 1/2 tsp nutmeg
9. Toasted pine nuts

Instructions:

1. Preheat oven 400 F
2. Coat the butternut squash halves with olive oil and salt. Place on a baking sheet with the flat side down and roast 45 minutes to 1 hour until it is very soft.
3. Scoop out the squash flesh and discard the skin.
4. Add the flesh into a food processor along with the rest of the ingredients. Pulse until smooth. Taste for seasoning, if you want it sweeter add more cinnamon and nutmeg.
5. Garnish with toasted pine nuts and a sprinkle of cinnamon. Serve with sliced apples.

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