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Roasted Butternut Squash Dip

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 4 cups (serving size: 1/4 cup)
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

Nutrition Information

  • calories 35
  • caloriesfromfat 28 %
  • fat 1.1 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 6.3 g
  • fiber 1.7 g
  • cholesterol 1 mg
  • iron 0.4 mg
  • sodium 113 mg
  • calcium 29 mg

How to Make It

  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.

Cook's Notes

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