This Butternut Squash Tahini Dip is healthy, sweet, savory, and so good!
1. Preheat oven to 375 degrees.
2. Add squash to a small baking sheet. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and 1/8 teaspoon ground cinnamon. Spread squash out on the baking sheet and roast until softened, about 30 minutes. Stir halfway through cooking to prevent burning.
3. Once squash is cooked, add to a blender or food processor along with remaining olive oil, salt, tahini, cinnamon, lemon juice, water and brown sugar. Puree until smooth. Season to taste with salt and pepper.