Roasted Butternut Squash Dip

Photo: Lee Harrelson; Styling: Jan Gautro

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: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

Preparation

  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.
Note:

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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