Butternut squash Romesco dip

• butternut squash↗1 whole
• olive oil↗100ml ml
• garlic clove↗1

  peeled and coarsely chopped

• blanched almonds↗100g g
• sherry vinegar↗1 tbsp tbsp
• sweet smoked paprika↗1 tsp tsp
• salty chips

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Cut the pumpkin in half lengthwise, leaving the seeds. Place the halves on a tray and drizzle with 1 tbsp oil, season and rub well with your hands. Roast skin‑side up for 1 hour, until the edges are slightly charred and the flesh is soft. Set aside to cool slightly, then trim the tough narrow stem and discard.

2. 2

   In a food processor combine the pumpkin, the remaining oil, garlic, almonds, vinegar and paprika. Blend until the almonds are finely ground, then taste and adjust seasoning, adding a little more vinegar if needed. Serve with salty chips for dipping.