Butternut Squash Spread

• • 700 g butternut squash
  • 1 head of garlic
  • 230 g white beans (canned)
  • 1 onion
  • 1 tsp thyme
  • 1 Tbsp tahini
  • Salt and pepper to taste
  • Olive oil for cooking & serving
  • Pumpkin seeds for decoration

• • Begin by peeling the butternut squash and cutting it into cubes.
  • Quarter the onion and halve the head of garlic.
  • Place these ingredients on a baking tray lined with parchment paper, season with salt, and lightly coat with olive oil.
  • Roast for 40 minutes at 210 degrees Celsius until tender.
  • Once roasted, transfer the vegetables to a food processor (be sure to squeeze out the roasted garlic from its skin).
  • To add protein to your spread, include the canned white beans atop the roasted veggies.
  • Incorporate tahini, thyme, and season with salt to your liking.
  • Blend the mixture until smooth and well combined.
  • Now, prepare to serve by garnishing with freshly ground pepper, a drizzle of olive oil, and a generous sprinkle of pumpkin seeds for a complete and delightful tasting experience.