Roasted Butternut Squash Dip |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed. From Cooking Light 2004. Ingredients:
1 (2 lb) butternut squash |
1 small walla walla onions or 1 small other sweet onion, trimmed and quartered |
4 garlic cloves, unpeeled |
1 1/2 teaspoons olive oil |
2 tablespoons creme fraiche or 2 tablespoons whole sour cream |
3/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground nutmeg |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Cut squash in half lengthwise; discard seeds and membrane.
3. 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.
4. Bake at 350° for 45 minutes or until tender. Cool slightly.
5. Peel squash. Squeeze garlic cloves to extract pulp.
6. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
7. Serve warm.
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