Have you thought about using butternut squash as a dip instead of hummus? Here is an easy recipe with many ingredients from our Market.
Roasted Butternut Squash Dip
Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory roasted butternut squash dip can be prepared up to three days in advance.
Yield – 4 cups (serving size: ¼ cup) Modified RECIPE BY COOKING LIGHT November 2004
- 1 (2-pound) butternut squash
- 1 small sweet onion, trimmed and quartered
- 4 garlic cloves, unpeeled
- 1 1/2 teaspoons olive oil
- 2 tablespoons whole sour cream
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.