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Creamy roasted yellow squash dip with fresh vegetables

Creamy Roasted Yellow Squash Dip

A vegetable-forward dip made with roasted yellow summer squash, olive oil, lemon and thyme.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 1.5 cups (about)
Ingredients Method

Ingredients
  

  • 1 1/2 lb yellow summer squash 680–700 g
  • 2 tbsp extra-virgin olive oil divided
  • 2 tsp fresh lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1/4 tsp garlic powder
  • 1 tsp finely chopped fresh thyme
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F / 220°C.
  2. Cut yellow summer squash into roughly 1/2-inch rounds or half-moons.
  3. Toss with 1 1/2 tbsp oil and half the salt; arrange in one layer.
  4. Roast 30–40 minutes, turning once, until very tender, browned, visibly reduced and free of pooled liquid.
  5. Cool about 10 minutes and leave any free pan liquid behind.
  6. Process with remaining oil, lemon juice, zest, garlic powder, thyme, remaining salt and pepper. Do not add water.