trempette à la courge rôtie

Ingredients

• 2 cups butternut squash cubes
• 1 head garlic, halved crosswise
• 1 bunch sage
• 4 Tbsp olive oil
• 2 Tbsp tahini
• 1 scoop Youtheory® Spore Probiotic Powder
• 1/4 cup water
• salt and freshly ground black pepper
• paprika and olive oil, for garnish (optional)

Directions

1. Preheat oven to 375°F.
2. Line a large baking sheet with parchment.
3. Spread squash, garlic and sage on baking sheet.
4. Drizzle with 2 Tbsp olive oil.
5. Bake for 20 minutes or until squash and garlic are soft. Let cool completely.
6. When cool enough to handle, squeeze garlic cloves from skins.
7. Transfer garlic, sage and squash to a food processor.
8. Add remaining 2 Tbsp olive oil, tahini, Youtheory® Spore Probiotic Powder, salt and pepper; blend.
9. With machine running, slowly drizzle in water. Puree until smooth.
10. Transfer to a serving bowl, garnish with additional olive oil and paprika, if desired, and serve.
11. Or, don't garnish, cover and refrigerate for up to 3 days. Garnish just before serving.