• Iris Windsor

Butternut Pumpkin and Tahini Dip

Updated: Mar 3

I have found that children often enjoy grazing. They love crispy crackers, cheese and crunchy vegetables like celery, cucumber and carrots

This is the perfect recipe to complete a grazing plate for your family.

Butternut Pumpkin and Tahini Dip

Ingredients

1 lg. butternut pumpkin, peeled and cut into chunks

3 Tbsp. olive oil

1 tsp. cinnamon

5 Tbsp. light tahini paste

1/2 cup plain Greek yogurt

2 small garlic cloves, crushed

1 tsp. black or white sesame seeds

1 1/2 tsp. date syrup or molasses

2 Tbsp. chopped coriander, optional

Salt to taste

Pepper to taste


Method

1. Preheat oven to 220C.

2. Spread pumpkin out in a medium roasting pan.

3. Pour over olive oil and sprinkle with cinnamon and 1/2 tsp. salt.

4. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes,

Stir once halfway through.

5. Remove from the oven and let cool.

6. Transfer pumpkin to food processor, along with the tahini, yogurt, and garlic

7. Roughly pulse so that everything is combined into a coarse paste

8. Retain some chunkiness…not too smooth.

9. Stir in coriander.

10. Spread the blended butternut onto a plate.

11. Sprinkle with sesame seeds, and drizzle date syrup/molasses on top

12. Serve with toasted bread or crackers


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