Photo: Lee Harrelson; Styling: Jan Gautro
Yield
4 cups (serving size: 1/4 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

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.

Ratings & Reviews

JennyT's Review

sportrider1618
November 27, 2013
N/A

RBN1122's Review

JennyT
July 02, 2011
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.

Barblei's Review

pkb1968
November 27, 2009
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's Review

RBN1122
March 29, 2009
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.

sportrider1618's Review

Barblei
November 29, 2008
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.