Recipe with ingredients from our Market

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

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

Ingredients

Ingredients

• 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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Chef's Notes

Chef's Notes

Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.