Prep 15 mins
Cook 45 mins
A smooth, creamy squash dip makes a great starter, canape or mezze dish.
- 4 lbs butternut squash, halved and seeded
- 1 tablespoon mascarpone
- 2 tablespoons sweet chili sauce
- chopped chives, for sprinkling
- Cook butternut squash for 45 minutes at 400F until tender, or buy ready-roasted. Scrape the flesh into a bowl and whizz in a processor with mascarpone, sweet chili sauce then season well. Spoon into a bowl, sprinkle with chopped chives. Serve with radishes, carrot sticks and lengths of fennel and celery for dipping.