Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil
Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized
In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt
Transfer to a bowl and let cool in the fridge. The flavour begins to really develop after a few hours. Serve with crackers, veggies or bread. Happy Dipping!
