kinfolk part II, jerusalem style butternut dip

Welcome to part II of my Kinfolk 'Beneath the surface' gathering series.  In this post I'm sharing my version of Ottolenghi's 'Jerusalem' butternut squash dip which was similar to that which Nadine of Devour served as a starter at Kinfolk. One key change is that I have made this delicious dip accessible to a vegan diet. 

As with Kinfolk part I the beautiful imagery has been taken by Steph and Robin from Bubblerock (plus some of my own photos which I managed upon sneaking from the kitchen!).  I really admire Steph and Robin's work - they are both so gifted in capturing feeling and emotion through a lens. After meeting them I'm inspired to start learning film too!!  (If you love photography and haven't checked out Steph and Robin's website yet, then I suggest you do!).

In terms of serving suggestions, enjoy this dip with a bread option as above, or as a main dish side.  My favourite is to include it alongside a kale or mixed vegetable salad, with carrot stick dippers...  or on it's own with a spoon from the food processor!  

Have a lovely week xx

A peek inside Shaye from On My Hand's table setting (shot by me).  Shaye was the host for this event.   

'Jerusalem' style butternut dip - part of the menu designed by Nadine of Devour Catering..

Ataahua garden venue provided a stunning background for a Kinfolk gathering.

'Dandelion root' main (dandelion & parsnip puree, steamed baby carrots & leek, beef cheek, red wine jus, nasturtium and micro sorrel

Ginger beer cake dessert with butterscotch sauce and beetroot meringues by Danielle Cubis of 'Spongedrop'. Yes - I did say beetroot meringue!  The recipe for these is featured on NZ Design Blog.

'jerusalem' style butternut dip

Makes 2 bowls of dip

• 1 large butternut squash (approx 1 kg when cut )
• 2 Tbsp olive oil (for roasting)
• 1 Tbsp cinnamon
• 2 pinches of salt
• 2 garlic cloves crushed
• 3 Tbsp maple syrup (plus extra for garnish)
• 1/2 cup cashew soaked for 2 hours
• 3/4 cup water
• 4 Tbsp tahini
• juice of half a lemon
• 2 Tbsp olive oil
• 1/2 large shallot, chopped
• 1/2 tsp himalaya mountain or sea salt
• cracked pepper
• coriander, maple syrup and sesame seeds for garnish

how to:

1. Soak cashew nuts in filtered water for 2 hours.
2. Chop butternut squash into cubes and drizzle over 2 Tbsp olive oil.  Sprinkle over 1 Tbsp cinnamon and 2 generous pinches of mountain or sea salt.  
3. Roast at 180 degrees celsius in the oven, for approximately 1/2 an hour or until soft.
4. Rinse cashew nuts and blend in a high speed blender with the 3/4 cup of water, until smooth.
5. Mix roasted pumpkin, cashew blend, and remaining ingredients in a food processor.  
6. Place dip in bowls and garnish with drizzled maple syrup, coriander and sesame seeds.