Cooking Time 25 minutes
The butternut squash and feta work so well in this dip, making it the king of dips. In October, when pumpkins are everywhere, you could use one in this dip.
Ingredients
1 small butternut squash, cut into bite-size pieces.
1 tsp of dry thyme.
1 tbs of rose harissa.
200g block of feta.
Juice from 1 lime.
Method
Place the squash, thyme and harissa into a bowl and season. Then add a drizzle of olive oil just enough to coat everything and mix.
Lay out on a tin foil, lined baking tray and pop into the oven at 180° for 20 minutes or till the squash is tender.
Once the squash is ready pop into a food blender, add the feta a good drizzle of olive oil and the juice from the lime and whizz till smooth check for seasoning and adjust accordingly, then serve.