Roasted Butternut Squash Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 (2-pound) butternut squash |
1 small walla walla or other sweet onion, trimmed and quartered |
4 garlic cloves, unpeeled |
1 1/2 teaspoons olive oil |
2 tablespoons crème fraîche or 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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
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