Butternut, Bean And Sundried Tomato Dip Recipe

Radhi says: “Roasted butternut squash is already perfectly creamy, but I wanted to see what would happen if I gave it even more body with puréed butter beans, cheesy richness from nutritional yeast, plus the salty kick of sun-dried tomatoes. The result is a spread that lives somewhere between sweet and savoury and is perfectly suitable for dolloping over a variety of dishes.”

Makes:

About 700g

Total time:

5 minutes

Ingredients

1 medium butternut squash, halved and seeds scooped out
225g cooked or tinned butter beans (rinsed and drained if tinned)
10 oil-packed sun-dried tomatoes
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil, plus more for roasting the squash
1 tablespoon chilli oil (or more olive oil)
1 teaspoon English or Dijon mustard
1 teaspoon sea salt, plus more to taste
⅛ teaspoon asafoetida
Chilli oil, chopped fresh parsley, chopped toasted walnuts, for garnish (optional)

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking tray with parchment paper. Lay the squash cut side up on the baking tray, lightly brush the tops with olive oil and season with salt. Roast until very tender, 45–55 minutes.

2. Allow the squash to cool slightly, then scoop out about 130g of the flesh. The remainder can be saved for another use.

3. In a high-powered blender, combine the cooked squash, butter beans, 60ml water, the sun-dried tomatoes, nutritional yeast, olive oil, chilli oil, mustard, salt and asafoetida and blend until smooth.

4. If serving as a dip, transfer the purée to a serving bowl and garnish as desired with chilli oil, parsley and walnuts. Otherwise, spread, smear and spoon as you please.

Extracted from JoyFull by Radhi Devlukia-Shetty (Thorsons, £22 Hardback).

Read the Your Food articles archive here...