Maple Roasted Butternut Squash Dip with Cinnamon Pita Chips
This Butternut Squash Dip has the perfect fall flavors for you and your family to experience!
Preheat oven to 400°F and line a baking sheet with aluminum foil and spray with non-stick spray.
Cut butternut squash into cubes and spray or drizzle with olive oil. Place on a baking sheet and roast for 15-20 minutes until fully roasted.
In the meantime, cut the pita bread into triangle chips and separate from each other. Place in a medium bowl and spray liberally with olive oil or butter. Mix cinnamon and sugar together and toss with pita slices. Air fry or bake at 400°F for about 5-6 minutes or just until they are golden brown. Remove and set aside to cool.
Once the squash has cooked, place in a food processor and add tahini, vinegar, maple syrup, salt and cinnamon and process until smooth.
Serve in a dipping bowl with cinnamon pita chips.
Serves 4-6.
Ingredients
Directions
Preheat oven to 400°F and line a baking sheet with aluminum foil and spray with non-stick spray.
Cut butternut squash into cubes and spray or drizzle with olive oil. Place on a baking sheet and roast for 15-20 minutes until fully roasted.
In the meantime, cut the pita bread into triangle chips and separate from each other. Place in a medium bowl and spray liberally with olive oil or butter. Mix cinnamon and sugar together and toss with pita slices. Air fry or bake at 400°F for about 5-6 minutes or just until they are golden brown. Remove and set aside to cool.
Once the squash has cooked, place in a food processor and add tahini, vinegar, maple syrup, salt and cinnamon and process until smooth.
Serve in a dipping bowl with cinnamon pita chips.
Serves 4-6.
