Butternut Squash Dip

Cut buttercup squash in half, lay in a pan open side up and spray with vegetable oil. Put in the oven at 180 degrees C. Keep checking till it is soft inspecting with a fork.

Scoop out squash with a spoon. Put in a mixer with yoghurt, tahina, crushed garlic clove and spices. Add the lemon juice.

Mix till the texture is homogeneous.

Garnish with parsley and olive oil