Butternut Squash Dip GF/DF

Benefits of high anti-oxidant with essential fats – great as a snack to boost immunity.


  • 3/4 pound cooked butternut squash (about 3 cups)
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 8 pitted green olives
  • 1 clove garlic
  • pinch of good mineral salt


Purée all ingredients in a food processor, adding 1 or 2 tablespoons water, if needed.

Adjust seasoning as desired.

Dairy Free, Gluten Free, Recipes