Smoky Meze Squash Dip

Serves 6

500g butternut squash, deseeded and cubed
1 tsp. My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
2 tbsp. My Secret Kitchen Oak Smoked Rapeseed Oil
1 tbsp. My Secret Kitchen Meze Dip Mix

Bring a pan of water to a rolling boil and add the butternut squash and cook gently until very tender. Drain the squash and whizz in a food processor or with a hand blender until very smooth. Add the Oak Smoked Rapeseed Oil and the Meze Dip Mix. Leave to infuse and chill for at least an hour. Stir and check for seasoning before serving with crudités, warm pitta bread or with falafels. Garnish with more of the Meze Dip mix and a drizzle of Oak Smoked Rapeseed Oil. Option to add Jumping Jack Chilli Jam for an extra kick.