
Happy Birthday, Mom. She would have been 84 today. She’s been gone 15 years and I still miss her.
It’s easy to come up with easy, healthy recipes when this is the view from your flat.

This is the view from our flat.
Although the kitchen is at the back, with no view, I strategically place my computer so that it faces the view. I pop out to the computer every few minutes to jot down the recipe as I come up with it. This view makes me edit a lot. It’ll get posted or nixed based on the JT review. This one was pretty good. Many vegan ‘cheese’ dip recipes use nutritional yeast to make it taste cheesy, so I thought this would taste cheesier, but it didn’t so the name was modified from Tangy Butternut Squash “cheese” dip to Tangy Butternut Squash dip.

The dip can be enjoyed with inferior views.
Tangy Butternut Squash “Cheese” Dip
Makes 500 mL dip
Ingredients:
- 885 g Butternut Squash (about 1/2 a large squash)
- 50 g roasted red pepper
- Olive oil
- 26 g roasted garlic
- 5 g cumin, toasted
- 1 g smoked paprika
- 59 mL Vegetable Stock
- 15 g nutritional yeast
- 15 mL white vinegar
- Chopped Cilantro
Directions:
- Preheat the oven to 350° F.
- Brush the cut side of the butternut squash with olive oil. Place on a baking sheet, cut side up and bake until soft, roughly 45 minutes. Scoop out the soft flesh into the heat-proof container of the immersion blender.
- Toast the cumin until you can smell it. Add it to the immersion blender container with the cooked squash. Add the toasted cumin, vegetable stock, nutritional yeast and lemon juice and blend until very smooth.
- Press through a fine sieve to achieve a super velvety texture. Stir in the chopped cilantro. Serve warm with toasted tortilla chips.
That delicious dip and wonderful view, it doesn’t get much better.
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I’ve never had a squash dip before! Let alone with such a view to go with it!
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I see the family resemblence… I meant with your mom not the dip! XOGREG
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Such a nice photo of you and your mom! And such a great view you have — I’d never get anything done with that view. Anyway, neat dip — always looking for new dip ideas, and this is a good one. Thanks!
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I was intrigued about what made this squash dip tangy! I’ve used curry powder ingredients before, but not vinegar. Interesting! Oh, that view.
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PS when cooking with squash I always struggle preserving the flavor of the squash in the final dish, as the flavor is not pronounced at all and easily overpowered. I can tell from the small quantities of other ingredients you have tried the same.
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I have tried nutritional yeast and in pesto it does a pretty good job of replacing the parmigiano. Those are great photos – both of you and your mom and the view.
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My condolences … remembering my mom is sweet and sad at once for me.
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Oh, my gosh, that view!!! I would never want to return home!! P.S. This dip sounds amazing!!
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That’s a beautiful and precious photo of you and your dear mom, Eva. Lucky you still having butternut squash at this time of the year. The dip looks creamy and very tasty.
Angie
http://angiesrecipes.blogspot.com
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