Description
A creamy dip made from roasted butternut squash and air-fried garlic.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Pinch of nutmeg
Instructions
- Preheat your air fryer to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in the air fryer basket in a single layer if possible.
- Air fry the squash for 15-20 minutes, shaking halfway, until tender and lightly browned.
- While the squash cooks, slice the top off the head of garlic to expose the cloves. Drizzle with the remaining 1 tablespoon of olive oil.
- Wrap the garlic head tightly in aluminum foil. Air fry at 400°F (200°C) for 15 minutes, or until the cloves are soft.
- Squeeze the roasted garlic pulp into a food processor.
- Add the roasted butternut squash, vegetable broth, tahini, lemon juice, and nutmeg to the food processor.
- Blend until completely smooth. Add a little more broth if the dip is too thick.
- Taste and adjust salt and pepper as needed. Serve warm or chilled.
Notes
- For a richer flavor, roast the garlic in the oven alongside the squash if your air fryer basket is too small for both.
- You can substitute chicken broth for vegetable broth if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: butternut squash dip, air fryer roasted garlic, vegetable dip, creamy dip, healthy appetizer