Paleo Party "Cheese" BallIngredients* 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces*1 tbs. olive oil* 1 clove garlic, mashed* 2 tbs. tahini* 1 tbs. lemon juice* 1/4 tsp. smoked paprika* salt and fresh ground pepper to taste* 1/4 cup pecans, chopped* 1/4 cup walnuts, choppedInstructions1. Preheat oven to 400F and line a sheet pan with aluminum foil2. Toss squash with olive oil and roast for 20 minutes, turning over half way through3. While squash is cooking, toast your nuts in a small non-stick frying pan, reserve for later4. Place squash, tahini, garlic, lemon juice and paprika in food processor and blend well5. Add salt and pepper to taste as you blend and check your flavor along the way6. Line a non-stick bowl with plastic wrap and pour your dip in to make a round mold7. Chill in refrigerator overnight8. Remove from refrigerator right before serving and garnish the round top with the toasted nuts9. Serve with herb crackers, celery, carrot sticks or zucchini slicesGrab the book to know more!