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Publisher's Summary

Paleo Party "Cheese" Ball
Ingredients


1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
1 tbs. olive oil
1 clove garlic, mashed
2 tbs. tahini
1 tbs. lemon juice
1/4 tsp. smoked paprika
salt and fresh ground pepper to taste
1/4 cup pecans, chopped
1/4 cup walnuts, chopped

Instructions

    Preheat oven to 400F and line a sheet pan with aluminum foil
    Toss squash with olive oil and roast for 20 minutes, turning over half way through
    While squash is cooking, toast your nuts in a small non-stick frying pan, reserve for later
    Place squash, tahini, garlic, lemon juice and paprika in food processor and blend well
    Add salt and pepper to taste as you blend and check your flavor along the way
    Line a non-stick bowl with plastic wrap and pour your dip in to make a round mold
    Chill in refrigerator overnight
    Remove from refrigerator right before serving and garnish the round top with the toasted nuts
    Serve with herb crackers, celery, carrot sticks or zucchini slices

    Grab the book to learn more!
©2014 Yap Kee Chong (P)2015 Yap Kee Chong
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