• 1 butternut squash
• extra virgin olive oil
• salt + pepper to taste
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 clove of garlic chopped
• 1 TB tahini
• loaf of fresh-baked bread – we recommend asiago
• thyme and sage for garnish (optional)

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut your butternut squash down the middle top to bottom
3. Gut the inside of the butternut squash using a spoon
4. 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.
5. 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.
6. While squash is cooking, slice your bread into thick pieces and place in the oven for a bit to get all nice and toasty.
7. 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.
8. 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.

• 8 tsp. dried parsley
• 4 tsp. dried onion flakes
• 1 tbsp. dried dill
• 2 tsp. garlic powder
• 2 tsp. kosher salt
• 2 tsp. dried chives
• 1 tsp. onion powder
• 1/2 tsp. pepper

Dressing:

• 3/4 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1.5 tbsp. ranch seasoning

• 1 (8 oz) package cream cheese, softened (I used light cream cheese)
• 1 (7 oz) jar roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• fresh black pepper to taste
• red pepper flakes to taste

1. Add cream cheese, chopped roasted red peppers (make sure to drain them well and blot with paper towels), garlic, balsamic vinegar, basil, salt, and pepper to the bowl of your food processor or blender.
2. Blend together until smooth and all chunks are removed. Taste and adjust spices to taste.
3. Transfer dip to a small bowl. Cover and refrigerate for one hour before serving. Sprinkle with red pepper flakes if desired.