Roasted Butternut Squash Dip

  • sportrider1618 Posted: 11/29/08
    Worthy of a Special Occasion

    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.

  • Barblei Posted: 11/27/09
    Worthy of a Special Occasion

    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.

  • pkb1968 Posted: 03/29/09
    Worthy of a Special Occasion

    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.

  • RBN1122 Posted: 07/02/11
    Worthy of a Special Occasion

    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.

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