roasted squash dip

roasted squash dip

Sweet butternut squash meets powerful probiotics in this comforting, fall-flavored dip.


2 cups butternut squash cubes1 head garlic, halved crosswise1 bunch sage4 Tbsp olive oil2 Tbsp tahini1 scoop Youtheory® Spore Probiotic Powder1/4 cup watersalt and freshly ground black pepperpaprika and olive oil, for garnish (optional)


Preheat oven to 375°F.Line a large baking sheet with parchment.Spread squash, garlic and sage on baking sheet.Drizzle with 2 Tbsp olive oil.Bake for 20 minutes or until squash and garlic are soft. Let cool completely.When cool enough to handle, squeeze garlic cloves from skins.Transfer garlic, sage and squash to a food processor.Add remaining 2 Tbsp olive oil, tahini, Youtheory® Spore Probiotic Powder, salt and pepper; blend.With machine running, slowly drizzle in water. Puree until smooth.Transfer to a serving bowl, garnish with additional olive oil and paprika, if desired, and serve.Or, don't garnish, cover and refrigerate for up to 3 days. Garnish just before serving.

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