- One 2 1/2-pounds butternut squash—peeled, seeded and cut into 1-inch pieces
- 1 teaspoon finely grated tangelo or mandarin zest
- 1 tangelo or 2 mandarins, peeled and separated into sections
- 2 tablespoons unsalted butter, cubed
- 2 tablespoons honey
- 1 small cinnamon stick
- 2 cardamom pods, cracked
- 1 star anise pod
- Small pinch of saffron threads
- 1/2 cup water
- 2 tablespoons fresh tangelo or mandarin juice
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons minced sage
- Hot paprika, for sprinkling
How to make this recipe
- Preheat the oven to 400°. In a large baking dish, toss the squash with the tangelo zest and sections, butter, honey, cinnamon stick, cardamom, star anise and saffron and season with salt and pepper. Pour the water into the dish and bake for about 1 hour, until the squash is very tender and browned in spots; discard the spices.
- Transfer the squash, tangelo sections and any pan juices to a food processor and let cool completely. Add the tangelo juice and 3 tablespoons of olive oil and pulse until nearly smooth. Stir in the sage and season with salt and pepper. Scrape the dip into a bowl, drizzle with olive oil and garnish with hot paprika.
The dip can be refrigerated for 3 days. Stir in the sage just before serving at room temperature.
Pita chips and crudites.