I’ve been in a strange funk recently. Last year at this time, I was on a 11 city tour around the world with all sorts of projects. This year, I’m just living the daily cadence of life between work-blog-sleep. It has made me feel a bit agitated and confused and question if I’m actually growing or am I failing? And then I look back at this year and I realized that I have accomplished a lot and grown to the point where I can give tangible proof. So yes, if you can’t tell from reading this, sitting in my head at the moment is a bit difficult at the moment.
The natural way to move would be to try and get out of this funk, but I’ve been using tangible ways to help me with my thoughts. Autumn seems to be the fitting time to really embrace your wellbeing. At least once a day, Gem of The Mother Cooker and I have been catching up on just general things we have been working on. She tested out taking a step away from social media, and generally her phone, and found herself being inspired and uplifted by the bounties and beauties of everyday. We share ideas, goals, achievements, and even constructive criticism—which she very generously provided about these particular set of photos {I am definitely not a food stylist of photographer… yet}!
With that said, I’ve been using productive conversation to help me get out of this little rut of feeling defeated and turning it into energy to create. Secondly, I’ve been catering to my mind-body-soul a touch more. Autumn supplies some of the most gorgeous fruits and vegetables in my opinion that bring warmth and comfort. I was playing around with ideas for what to make with butternut squash. There is Gem’s spicy butternut squash soup that is already on my list for dinner and I thought I piece together something quick for a few friends who have planned to come over, which brings me to the roasted butternut squash dip. Before I dive in though, can I just say how much I love roasted butternut squash?
NutriNinja Personal Blender with FreshVac Technology
Ninja graciously gifted me this personal blender that does all cold foods. From smoothies, to dressings to even dips! The vacuum blending pumps oxygen out and locks in the vitamins ensuring all your blended creations will taste and stay fresher for longer with a smooth texture. For me, it makes morning smoothie making a breeze. I can always make it the night before to have in the morning, so I’m not in a rush. Sometimes I even double up my incredients to save half for the next day. The oxidation stops foams, discoloration and separation. It’s why the color of this roasted butternut squash dip is perfection!
About 2 Cups
Roasted Butternut Squash Dip with Sage Oil and Smoked Pancetta
ingredients
- 1 cup butternut squash, chopped
- 3/4 cup cannellini beans
- 2 garlic clove
- 1/2 lemon, juiced
- 1/3 cup tahini
- 1 tsp grainy mustard
- 8-10 sage leaves
- 4 tbs cup olive oil
- 1/3 cup smoked pancetta, diced
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 1 tbs runny honey
- sea salt to taste
method
Preheat the oven to 200C and position the rack in the middle of the oven. Chop the butternut sqush into about 1 inch cubes. Toss in olive oil and place on a baking tray. Roast for about 15 minutes, or until tender with a fork. Cool and set aside.
Heat a small frying pan, add the diced smoked pancetta and cook until done to your desired amount. I prefer my pancetta just a bit cripsy, but still chewy. Set the pancetta aside and in the same pan with the oils, add the olive oil. Bring the heat down to medium and add the sage. The sage will start to sizzle. Once they slow down on the sizzling, remove from the pan and place on a dish to cool. Be careful not to burn the sage!
Add the butternut squash, beans, garlic, tahini, mustard, half the prepared olive oil, honey and spices to your blender and press the extract function. It should be a smooth consistency, but add a tablespoon of water at a time to loosen if you would like.
Top off your roasted butternut squash dip with pancetta and crispy sage.
The buttery blend of the beans and roasted butternut squash with the earthiness of the sage and the saltiness of the smoked pancetta makes it the perfect autumn accompaniment for mindful eating.
