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Butternut Squash Harissa Dip

Jars of Goodness Recipe Serves Six

Preparation time: 1 hour

Roasted squash gives a lovely caramel flavor to this dip and paired with the rosa harissa and yoghurt makes it even better.  Serve this dip as part of a mezze spread and serve with crudités, warm pitta or flatbread.

Butternut Squash Harissa Dip



  1. Preheat the oven to 200˚C. On a large baking tray, toss the squash, garlic and oil. Season, spread out and roast for 40-45 minutes, until very tender. Set aside to cool.
  2. Slip the garlic cloves from their skin and whizz in a food processor with the squash, tahini, harissa and yogurt to a thick paste. Check the seasoning and add a squeeze of lemon juice. Transfer to a serving bowl and chill until ready to serve. Stir together a little olive oil and harissa, drizzle over the top, and scatter with the seeds and coriander before serving with warm pitta or crudités.
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