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.
Roasted Butternut Squash Dip
sportrider1618 Posted: 11/29/08
Barblei Posted: 11/27/09
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
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
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.