Happy November! I shared this recipe last year, but I love it so much that I thought you wouldn’t mind if I shared it again! This dip and chips are just so perfect to serve this time of year…and just so different!

Please give it a try and let me know what you and your friends think. Enjoy!

Love, Nora


Harvest Roasted Butternut Squash Dip 


1 butternut squash, sliced in half (lengthwise) and seeds scooped out

Several tablespoons of olive oil

Kosher salt

Ground black pepper

1 large head of garlic, with the top ¾” of the pointy end sliced off

Juice of ½ lemon

3 tablespoons of tahini

3 tablespoons of humus

1 teaspoon turmeric

A dash or two of chipotle powder to taste (optional)


Preheat the oven to 400 degrees. Oil the cut sides of the slices of squash and liberally salt and pepper them. Cover a large baking sheet with aluminum foil and coat with oil. Place the squash cut side down on the pan.

Using a large, sharp knife, carefully slice off the top pointy portion of a whole garlic head. Place the garlic head flat side down on some aluminum foil, and drizzle 1 tablespoon of olive oil over the exposed cloves, adding a pinch of salt on top. Close up the foil and place the garlic head standing on its base next to the squash on the baking pan, and roast for one hour.

Remove squash and garlic and allow to cool.

When you are able to handle them, scoop out the squash flesh and place in a food processor. Squeeze each individual garlic clove (the garlic should come out like tooth paste).  Add the garlic and remaining ingredients to the food processor. Blend until smooth, then adjust salt and hot pepper to taste. (You may need to add a tablespoon or two of water to get a smooth, dip consistency.


Oven Baked Tortilla Chips


1 package soft corn tortillas.

Spray oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon sea salt or kosher salt (we used black Hawaiin sea salt)


Preheat oven to 350 degrees. Cut each tortillas into 8 wedges.

Lightly oil cookie sheets and arrange tortilla wedges in a single layer.

Lightly spray the tops with spray oil.

Mix together well cumin, chili powder, and salt. Sprinkle mixture on top of totilla wedges..

Bake 15 minutes until just crisp. Serve warm.


  1. Elaine on November 2, 2018 at 2:19 pm

    I’m looking forward to trying this recipe! Finally, something really healthy as a snack!
    Thanks Nora!

  2. Linda Hartman on November 2, 2018 at 5:45 pm

    Sure to be a winner. Thank you, Nora . . . must give this a try.

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