BUTTERNUT SQUASH, DATE AND TAHINI DIP

1/3 cup butternut squash purée (substitute pumpkin)

4 large ripe Medjool dates, pitted and chopped

2 tablespoons tahini

1 tablespoon water, or more if needed


Place all of the ingredients in a food processor and process them until smooth and creamy. Serve cold or at room temperature with fruits or vegetables.

Makes about 1/2 cup