Smoked Paprika Yogurt Dip with Butternut Squash Sticks

Allergen Warning

• Yogurt contains milk proteins. Clearly label the dip as containing dairy for guests with lactose intolerance or milk allergies. Offer a dairy-free alternative if serving to sensitive populations.

Cross Contamination

• Use separate cutting boards and bowls for raw butternut squash and the yogurt mixture. The recipe calls for tossing squash with spices in a bowl before preparing the dip in the same vessel—wash thoroughly between uses or use separate bowls.

Storage

• Refrigerate the yogurt dip at or below 4°C (40°F) until serving. Store leftover roasted squash separately in an airtight container in the refrigerator for up to 3 days.

Cooking Temperature

• Roast butternut squash at 200°C (390°F) for 25-30 minutes until internal temperature reaches at least 63°C (145°F) to ensure proper cooking through. Use a food thermometer to verify.

High Risk Population

• This dish contains raw garlic in the yogurt dip. Immunocompromised individuals, pregnant women, young children, and elderly persons should be cautious with raw garlic. Consider lightly cooking the garlic for these populations.

Handling

• Allow roasted squash to cool for 2-3 minutes before serving to prevent burns. The caramelized tips can retain heat and cause mouth burns if served immediately.

Shelf Life

• The yogurt dip is best consumed within 24 hours when refrigerated. Do not leave the dip at room temperature for more than 2 hours (1 hour in warm conditions) to prevent bacterial growth.