Roasted Squash & Red Lentil Spread

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2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed

1 cup (192 g) dry red lentils

1 tablespoon (6 g) garam masala

1/4 cup (64 g) tahini

1 clove garlic, grated

1 tablespoon (7 g) granulated onion

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper, to taste

1 teaspoon paprika

1 teaspoon fine sea salt

3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce

amount of salt and use vegetable broth instead

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