Categories: Appetizers

Ingredients

• 1 medium butternut squash, peeled, seeded and diced into 1-inch cubes
• 2 garlic cloves
• Olive oil
• Sea salt and black pepper
• 1/2 tsp ground cumin
• 1 tbsp lime juice
• 1 tsp honey
• Handful of cilantro, chopped
• 2 tbsp pomegranate seeds

Directions

1. Preheat the oven to 375.

2. Combine the squash and garlic in a 9×13-inch roasting pan and drizzle with olive oil. Season with salt, pepper and cumin and toss to combine. Bake for 35-40 minutes, until the squash is very tender. Remove from the oven and set aside to cool for at least 10 minutes.

3. Add the squash, garlic, lime juice and honey to the bowl of a food processor and pulse until smooth.

4. Spread the puree onto a serving plate. Drizzle a bit of olive oil on top. Scatter the cilantro and pomegranate seeds over the dip. Serve immediately.

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