A Butternut Squash Seedy Dip

The Autoimmune Disease Series


This dip is divine, my whole family declared it a winner.

I have never been one for making dips.  I find them a bit fussy and get overwhelmed by the work needed to create an array of tempting dishes that then need to be set alongside meticulously crafted crudités.

This recipe has been born from a collaboration with my friend Kay.  We are putting together a cookbook to support people with Autoimmune and other chronic diseases.

Let me assure you that this butternut squash seedy dip is absolutely worth the work involved and is actually very straightforward.

I aim to try it again, leaving the skin on the squash and then that will make the preparation much easier.

Kay has perfectly balanced the sweetness of the squash with the earthy tahini and the tangy acidity of the lemon juice.  Try it and love it.  Do let me know your thoughts on this in the comment section.  It would be great to hear any ideas from you.

Avoid this recipe if you have a sensitivity to  sesame.

Butternut squash seedy dip

  • 1 large butternut squash, (leave skin on) – cut in half or into smaller chunks to cook quicker
  • 3 tablespoons coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 30g tahini
  • juice and zest of 1 lemon
  • 1 small clove of garlic crushed or finely chopped.
  • 1 tsp mixed black and/or white sesame seeds
  • 1 tablespoon chopped flat leaf parsley
  • your choice of crudités such as carrot, cucumber, cauliflower, broccoli, celery, olives or fennel.
  • Black pepper


  1. Spread squash in a medium roasting tin, mix with sunflower oil and cinnamon.
  2. Cover with foil and roast for 1-hour stir once
  3. Once cool process with tahini, lemon and garlic until a course paste
  4. Spread on a plate and sprinkle with sesame seeds and chopped parsley, drizzle with date syrup
  5. Serve with sliced celery, carrot, cauliflower, broccoli, olives, fennel or cucumber.  Don’t forget some black pepper.

You could also serve it alongside a hummus dip or guacamole.

In this image I drizzled the dish with date syrup, which I think is unnecessary given the sweetness of the dish.

Don’t forget to make up a forfeit for whoever drops their crudités in the dip !


Gemma x

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