2 carrots
300 g butternut squash or pumpkin
1 parsnip
100 g cashew nuts
3 cloves garlic
1 dl olive oil
Half a lemon
Salt

Peel the vegetables and roughly slice and mix into a baking tray together with olive oil, garlic, cashews and a good pinch of salt. Bake at 200 C for 30 minutes, or until the vegetables are soft. Mash them together with juice from half a lemon. Taste and adjust your dip with salt and oil.
Serve warm or cold with Sigdal crisp Crispbread. Delightful as an aperitif with a nice drink or as a nutritious snack. The dip stays goods for a week in the fridge.