Roasted Squash & Tahini Dip

from eatingrules.com

Ingredients:

• 1/4 cup extra virgin olive oil, plus extra for the baking sheet and roasting the seeds
• 1 medium winter squash, such as black futsu, reserving the seeds
• 1 cup white beans, cooked
• 1/4 cup tahini
• 1-2 tablespoons lemon juice, to taste
• 1-2 teaspoons smoked paprika, to taste
• 1 teaspoon Diamond kosher salt (use half as much for table or sea salt)
• 1 clove garlic
• Cayenne pepper, harissa, chipotle en adobo, or Calbrian chiles, to taste (optional)

Directions:

1. Preheat the oven to 375 F. Line two baking sheets with parchment. Halve the squash and scoop out the seeds, reserving them. Lightly oil the parchment on one baking sheet and place the squash, cut side down on the oiled parchment. Place the seeds on the second baking sheet and toss with a little oil, salt, and pepper. Remove and discard any large pieces of squash membrane from the seeds—small bits are okay—and spread the seeds in a single layer on the parchment.
2. Place both baking sheets in the oven and bake the seeds until crisp, about 15 minutes. Remove to a rack to cool. Continue to cook the squash until tender enough to pierce easily with a fork, about 30 minutes more (45 minutes total). The cooking time will vary depending on the size of the squash. Remove the squash from the oven and cool slightly.
3. Measure out 1 ½ cups cooked squash (reserve the rest for another use) and place in a food processor or blender. Add the beans, tahini, lemon juice, paprika, salt, garlic, and any optional spicy ingredients you like.
4. Process or blend until very smooth, scraping down the sides of the bowl as needed. Serve drizzled with more olive oil and sprinkled with the crunchy squash seeds.