One thing I love about changing seasons, and fall/winter in particular, are hearty squash like acorn, butternut, and the like. I also gravitate towards a lot of sweet potatoes in the fall as well. One thing I love, and could eat by the truckload, is a good dip- as you may have seen with my beet hummus, tex mex dip, and red pepper dip.
I gotta be honest too, if we go to fall parties, or gatherings, much of the crowd congregates near the tv's to catch whatever football game is on, meanwhile I'm always hanging out by the food table, analyzing, and questioning whats what, hoping I can get in on some of the food action without having a killer food hangover the next day.
This dip is perfect to bring along to such events, or just to sit and veg out on with some fresh chopped carrots, celery, or even one of the many paleo crackers and chips we carry. We're now carrying THREE different kinds of Jackson's Honest Chips- Sea Salt, Sea Salt & Vinegar, and Mango Chili Lime- all of which make for great dipping.
To make this delicious fall inspired sweet potato/yam and butternut squash dip you will need:
10 oz cubed, peeled, butternut squash
5 oz cubed, peeled, sweet potato/yam
4 tbsp sesame seed butter
1/4 tsp Real Salt
Boil squash and sweet potato (or steam) until soft.
Add to a food processor or high speed blender, along with the rest of the ingredients and blend until completely smooth. Sprinkle with a little more curry, and paprika for color.
Go to town.
(See, here I'm going to town on this dip with some Go Raw Flax Snax.)
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