Winter squash and pesto are my favorites and this recipe combines them! This dip has so much flavor. I like to put a dollop on my salad in place of dressing or top it over zucchini noodles or “zoodles.”  Or dip raw veggies in it as a snack or light lunch. Enjoy!

Ingredients

• 2 cups butternut squash, peeled and cubed (Time Saver: I buy the pre-cut squash from Trader Joe’s!)
• 1 tsp turmeric
• 1 tbsp avocado oil (for roasting the squash)
• 1/2 cup macadamia nuts, unsalted
• 2 tbsp olive oil
• 1 cup basil
• 2 tsps lemon juice
• 2 cloves garlic (omit if you follow a Low FODMAP diet)
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 F.

2. Place cubed butternut squash on a baking sheet. Toss with turmeric and avocado oil. Bake in the oven for 25-30 minutes (or until squash is fully cooked). Remove from oven and let cool.

3. In food processor, combine macadamia nuts, olive oil, basil, lemon juice, garlic if using, and paprika. Process until smooth.

4. Add roasted butternut squash to the food processor with the other ingredients. Pulse until combined (I like to leave it a little chunky for texture).

5. Season with salt and pepper.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.