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Caramelised Carrot and Squash Dip

I made this one a while back when the fridge was looking somewhat Old Mother Hubbard-esque. We always have carrots and squash lurking in there.

It's been a stressful week. I have lost something of such immense sentimental value to me that I feel slightly lost and thrown off kilter. A bracelet that has been on my wrist nearly every single say since my husband gave it to me over three years ago has vanished - Disapparated Harry Potter-style to the Land of Lost Property. I have searched tirelessly but to no avail. This bracelet has been with me most poignantly through almost the entirety of this blog journey and it feels like a sign.

Caramelised Carrot and Squash Dip

Caramelised Carrot and Squash Dip
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 1 bowl (approx 1 cup)

3 medium carrots (250g), peeled
250g (approx 1 cup) butternut squash, peeled and deseeded
1 1/2 tbsp melted coconut oil or olive oil
1/2 tsp ground cumin
1 1/2 tbsp tahini
1/2 clove garlic, peeled
1 tbsp lemon juice
2 tbsp fresh orange juice (juice of approx 1/4 small orange)
1 tsp raw honey or maple syrup
pinch ground turmeric 
sea salt and freshly ground black pepper

1. Preheat oven to 185 degrees celsius, 365 degrees farenheit and line a baking tray with baking parchment (or lightly grease with coconut oil).
2. Cut carrots into approx 1 inch pieces and squash into similar size cubes then transfer to prepared baking tray.
3. Toss with melted coconut oil (or olive oil) and a splash of water, before spreading out evenly in one layer.
4. Bake in preheated oven for 30-45minutes, or until soft and lightly golden on edges, turning halfway. Allow to cool.
5. In a high powered blender or processor, blend the roast vegetable with all the remaining ingredients, except salt and pepper, until well combined. Blend for less time if a chunkier texture preferred.
6. Season with salt and pepper to taste.
7. Serve with a selection of crudites or seed crackers.