Peel and de-seed the butternut squash and cut into five centimeter cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and one tablespoon of olive oil and smoked maple syrup.
Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized.
In a blender combine the cooked butternut squash, garlic, tahini, one tablespoon olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt.
Transfer to a bowl and let cool in the fridge as the flavor will become stronger after marinating for a few hours.
Garnish with spicy pecans and micro greens and serve with beetroot and sage chips.
Beetroot and sage chips:
Preheat oven to 375 degrees Fahrenheit and place oven rack in the center of the oven.
Thinly slice beets with a mandolin (or a sharp knife), approximately 1.5 millimeters. They should curl a little when cut. This will ensure even baking and crispiness.
Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and sage. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching
Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly and then remove from oven. Let cool. Then serve.
Smoked maple syrup:
Combine all ingredients into mixing bowl and mix evenly.