3 tbsp. Freshly chopped herbs: oregano, parsley and sage
Preheat the oven to 425°F. Add the butternut squash to a baking sheet lined with parchment paper and toss with olive oil, salt, pepper, and garlic powder.
Bake for 30 minutes (flipping halfway through) or until they are tender. Remove the squash from the oven and drop the temperature to 350°F.
Add the squash, goat cheese, nutmeg, and Hemp Hearts to a food processor and blend until smooth. Pour the dip into an oven-safe dish and bake for 20 minutes or until the dip is warm all the way through.
Transfer to a serving dish, if desired, or leave it in the oven-safe dish. Top with chopped herbs, extra Hemp Hearts and serve with your favourite veggies or crackers.