Alkaline Diet Recipe #167: Butternut Squash & Tahini Dip

by Energise Ross

Dips, sauces & dressings are one of the keys to easily living alkaline. I wrote a whole guide about it here.

Not only do they help you to easily flavour simple vegetables and salads to make them exciting and delicious, but they also give you a hit of an extra serve (or three!) of alkalizing veggies!

This is one of my newest creations, and I love it’s simplicity, and I love serving it warm (although it’s delicious cold too, of course).

SEE ALSO: Get Over 150+ Delicious, Easy Alkaline Recipes Here

Containing lots of squash, turmeric, sesame, paprika, garlic and flax, it can boast that it gives you a boost of:

  • Magnesium
  • Calcium
  • Manganese
  • Phosphorus
  • Iron
  • Zinc
  • Vitamin B1
  • Selenium
  • Fibre
  • Vitamin A
  • Vitamin C
  • Vitamin B6

All in all giving you a huge alkaline, cardio-supporting, cancer-fighting, immune-system-boosting, antioxidant hit!

Enjoy and let me know if you like it here on Facebook!

Butternut Squash & Tahini Dip

Serves 4
Preparation & Cooking Time: 20 Minutes


500g (18oz) of butternut squash
1tbsp of flax or olive oil (preferably flax)
2tbsp of coconut oil
3 large garlic cloves
2 tbsp of tahini
1/2 teaspoon of turmeric
1/2 teaspoon of paprika
Small handful of fresh parsley (any variety)
Himalayan salt & black pepper


  1. Preheat the oven to 200 degrees (180 if using a fan), and then set to work on halving, then deseeding, peeling and chunking the squash. No precise size is needed for the squash so just cut it into rough chunks.
  2. Put a roasting tin into the oven, lined with the coconut oil and once the oven is hot enough, tip in the squash chunks and season with salt and pepper. Make sure the squash is coated with the coconut oil.
  3. Now peel and smash the garlic, and give it a rough chop
  4. After 20 minutes of the squash roasting, throw in the garlic and give it all a mix, and put back in the oven for 10 minutes
  5. Once the squash and garlic are looking well cooked, remove from the oven and tip it all into a food processor/blender, add the herbs, spices, tahini and blend until smooth.
  6. Spoon into a serving bowl and drizzle with the flax oil for an extra omega 3 hit and serve with flax crackers, veggie sticks or something else alkaline and delicious!

Enjoy and let me know if you like it by joining the conversation here on Facebook with over 100,000 other alkalizers!


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Alkaline Diet Recipe #167: Butternut Squash & Tahini Dip by

{ 7 comments… read them below or add one }

Charlene August 22, 2014 at 12:30 am

Hi Ross,
Can you please make an alkaline smoothie and green juice recipe book? Maybe even ice cream.


Energise Ross August 23, 2014 at 12:13 pm

Both are on their way!


Elizabeth Ford August 2, 2014 at 8:26 am

Hi Ross
You use a lot of avocado In your recipes. I love it but I am allergic to it. Is there a substitute I can use or do I just have to ignore recipes with avocado. They all look so go though.


debbie July 30, 2014 at 11:20 am

Do you mean butternut pumpkin


Energise Ross July 31, 2014 at 11:01 pm

Hi Debbie – yep, it’s called squash in the UK! Cheers.


judith edwards July 29, 2014 at 6:54 pm

Hi Ross, This looks delicious–would love it IF you pasted it on my site -(also on Facebook and Twitter) now getting 9 1/2 K hits a month so really hitting a spot-also wonder IF this recipe could be made more raw for those into raw eating? Ie I think I might blend the garlic raw-not sure re the squash though-any thoughts on this? Regards and thanks for what you do, Judith


Lynda July 29, 2014 at 5:22 pm

do you have a recipe for honey-mustard dressing or close facsimile for fresh spinach salad?


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