Cut your butternut squash down the middle top to bottom
Gut the inside of the butternut squash using a spoon
Place your butternut squash halves, pulp side up, in a casserole dish (we lined ours with parchment paper to reduce post-cooking cleanup) and lightly drizzle with olive oil and season with salt and pepper for flavour.
Cook until tender and soft and your butternut squash starts to create a bit of golden goodness on the top layer – about 45-50 minutes.
While squash is cooking, slice your bread into thick pieces and place in the oven for a bit to get all nice and toasty.
Take the cooked squash out of the oven and drizzle any excess, warm olive oil from the squash into a blender, food processor or bowl (if you use a handheld blender). Next, scoop the cooked squash out and add to the bowl. Make sure to compost your parchment paper and squash skins.
Add a drizzle of a bit more olive oil, cinnamon, cardamon, garlic and tahini to your cooked squash and blend until combined into a thick, creamy spread.
