Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

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.

Diane Morgan
Recipe by Cooking Light November 2004

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.

Nutrition Facts

35 calories; calories from fat 28%; fat 1.1g; saturated fat 0.5g; mono fat 0.5g; poly fat 0.1g; protein 0.6g; carbohydrates 6.3g; fiber 1.7g; cholesterol 1mg; iron 0.4mg; sodium 113mg; calcium 29mg.
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