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Butternut & hazelnut dip with olive oil crispbread
- olive oil
- 600g butternut squash , peeled and cut into small dice
- mandarin , juiced
- 25g Parmesan , finely grated
- 20g blanched hazelnuts , halved, peeled and toasted
- baby beetroot leaves, or other baby leaves, to garnish
- 200g plain flour
- 1 tsp baking powder
- sea salt
- tsp smoked paprika
- olive oil , for brushing
Directions:View on BBC Good Food
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