Squash, Apple and Almond Dip | RICARDO

Ingredients

• 2 cups (300 g) butternut squash, cubed
• 1 tbsp (15 ml) olive oil, plus more for serving
• ½ tsp cumin seeds, plus more for serving
• 2 tbsp (30 ml) almond butter
• 2 tsp (10 ml) lemon juice
• 2 tbsp Cortland apple, cut into small dice
• 1 tbsp roasted almonds, roughly chopped (optional)
• 2 tsp (10 ml) maple syrup (optional)
• 24 rosemary and olive oil baguette crackers