Halloween Hellfire Dip

Be the first to review
READY IN: 40mins
Recipe by English_Rose

Can be made up to 2 days ahead and stored in the fridge.

Ingredients Nutrition

  • 12 butternut squash, peeled, deseeded and diced
  • 1 tablespoon vegetable oil
  • 12 teaspoon ground cumin
  • 3 tablespoons mascarpone


  1. Heat the oven to 400°F.
  2. Toss together the butternut squash and oil, then season with salt and pepper.
  3. Place on a shallow baking tray and roast for 20-30 mins until brown. Leave to cool.
  4. Whizz the squash together with the cumin and mascarpone in a blender.
  5. Season and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a