I really liked this. The texture was thick and creamy with a surprise mixture of spice and sweetness. My guests really enjoyed it as well. I served with baguette slices.
Roasted Butternut Squash Dip
Photo: Lee Harrelson; Styling: Jan Gautro
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Amount per serving
- Calories: 35
- Calories from fat: 28%
- Fat: 1.1g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 6.3g
- Fiber: 1.7g
- Cholesterol: 1mg
- Iron: 0.4mg
- Sodium: 113mg
- Calcium: 29mg
- 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
- 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.
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Roasted Butternut Squash Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor, Roast
- OCCASION: Autumn
- PUBLICATION: Cooking Light