Pre-heat your oven to 180°C.

Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.

Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.

Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.

Remove the vegetables from the oven and leave to cool.

Pour the butternut squash and the red pepper into a food processor, along with the excess olive oil and whip up with the almond milk until smooth.

Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.

Transfer the dip to a serving bowl and chill until needed.

Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.