A recipe for squash dip

I harvested my squash in October, and immediately cut one up to make soup.  It was not ready, and the rest spent two months ripening on a warm windowsill. Finally, just in time for Christmas, they were good enough to eat.

We’ve had a lot of squash soup since then, as well as squash risotto, squash dip, squash pizza...

This squash dip is good hot or cold. We spread it on toast and eat it for lunch. I got the idea of putting peanut butter with squash from this very tasty River Cottage soup recipe.

Squash and ginger dip (makes one bowl)

I love the combination of squash and ginger, but you could use garlic and chilli as well.

400g - 500g butternut squash (about half a squash)

Olive oil (or any other cooking oil)

Salt

1 cm chunk of fresh ginger

Squeeze of lemon juice (about 2 tsp)

3 tsp peanut butter

4 - 8 tbs water

Preheat the oven to 200 C, 400 F. Peel the butternut squash, chop into 2cm cubes, and put in a baking tray. Drizzle over the oil and salt, and roast in the oven until soft (about 20 minutes).

Put the roast squash in a food processor, grate in the ginger, and then add the lemon juice, peanut butter and water. Blitz, taste and add more of the ingredients as necessary. You might need more water to get the right consistency.