Creamy butternut tahini dip

1. Prepare the vegetables

• Peel the butternut squash, then cut it into cubes.
• Thinly slice the onion and chop the garlic.

2. Oven cooking

• Place the butternut, onion, and garlic in an ovenproof dish. Pour in plant-based milk just to cover. Bake for 30 minutes to 1 hour at 180 °C until the butternut is soft and tender.

3. Blending

• Pour the cooked vegetables along with their liquid into a blender. Add the tahini and a dash of apple cider vinegar. Blend until smooth and creamy.
• Season with salt and pepper and adjust the consistency: add more milk for a smoother dip, or more tahini for a denser, creamier dip.

Serve with lightly toasted sunflower seeds, a drizzle of olive oil, and a generous sprinkle of oregano.