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.
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
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.
This dip has a very smooth texture and slightly sweet flavor (from roasting the veggies). Tastes the best with toasted baguette slices. I added additional garlic (used about 5 cloves and used packaged chunks of squash that already had the skin removed. I tossed all the veggies in olive oil and placed in pan in oven to roast. VERY EASY to finish up. I made this the day before Thanksgiving and reheated. A unique and tasty alternative to the usual dips and chips.
I make this every thanksgiving as a side dish, it is delicious and can be made ahead. I double the recipe, and serve as a puree along with the turkey, mashed potatoes & the rest. The color is beautiful on the table too...I can never find creme fraiche, so I use light sour cream (daisy brand). Usually don't have leftovers.
I was very dissapointed in the finished recipe. The dip was runny and not abundant in any particular flavor. I served it to guests at an "After Thanksgiving" dinner and was thankful I did not opt to prepare it for Thanksgiving. This is a recipe I wish I would have tested myself first and am surprised it made it into the pages of Cooking Light.
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