Smoky Pinto Bean and Butternut Squash Dip

Preheat your oven to 200°C (fan 180°C). Toss the butternut squash cubes with 2 tbsp olive oil, cumin, and black pepper on a lined baking tray. Spread in a single layer without crowding. Roast for 20-22 minutes, turning halfway, until the squash is tender and golden at the edges. Let cool slightly.

While the squash roasts, warm 1 tbsp olive oil in a saucepan over medium heat. Add the whole garlic cloves and cook gently for 2 minutes until fragrant — do not brown. Stir in the drained pinto beans, smoked paprika, and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the beans are heated through and slightly thickened. Remove from heat.

Transfer the roasted squash and the bean mixture to a blender (or use an immersion blender in a deep bowl). Add the lemon juice and remaining 1 tbsp olive oil. Blend on high for 60-90 seconds until completely smooth and creamy. Stop to scrape down the sides once. Taste and adjust salt, adding a splash of water if the dip is too thick — it should hold its shape on a chip but spread easily.

Let the dip rest at room temperature for 5 minutes. Stir the yogurt until smooth, then dollop it over the surface of the dip and swirl gently with a spoon. Finish with a light drizzle of olive oil, a pinch of smoked paprika, and scatter the fresh cilantro leaves over the top. Serve warm with pita wedges, flatbread, or sturdy vegetable crudités.