Roasted Butternut and Pinto Bean Dip with Smoked Paprika and Sunflower Seeds

Position a rack in the center of your oven and preheat to 200°C (400°F). Line a baking sheet with parchment paper.

Peel the butternut squash, halve it, and scoop out the seeds. Cut the flesh into 2-cm cubes.

Toss the cubes on the prepared baking sheet with 2 tbsp olive oil, 1 tsp smoked paprika, and 0.5 tsp salt until evenly coated. Spread in a single layer without crowding.

Roast for 30-35 minutes, turning once halfway, until the edges are caramelized and a fork slides in effortlessly. Remove and let cool 10 minutes.

While the squash roasts, drain and rinse the pinto beans. Peel and smash the garlic cloves.

In a small skillet over medium-low heat, warm 1 tbsp olive oil with the smashed garlic. Swirl for 60 seconds until fragrant but not browned — the kitchen should smell like warm spice.

Add the drained pinto beans, 0.5 tsp paprika, and 0.25 tsp salt. Toss gently for 2 minutes to coat, then remove from heat.

Transfer the roasted butternut squash to a food processor. Add the garlic-kissed pinto beans, including any oil remaining in the skillet.

Halve the lemon and squeeze in all the juice (about 2 tbsp). Blend on high for 90 seconds, scraping down the sides once, until completely smooth and creamy. Taste and adjust salt if needed.

Reduce oven temperature to 180°C (350°F). Spread the sunflower seeds on a small baking sheet.

Toast for 5-7 minutes, watching carefully, until the seeds are golden and fragrant. Remove immediately to prevent burning.

Pour the blended dip into a serving bowl. Scatter the toasted sunflower seeds over the surface and finish with a thin drizzle of olive oil if desired.

Let the dip rest at room temperature for 5 minutes — the flavors will settle and deepen. Serve with crusty bread, pita chips, or vegetable crudités.