Butternut Squash and Tangelo Dip with Sage

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.

Pita chips and crudités.