Roasted Butternut Squash Dip

Name: Roasted Butternut Squash Dip
Yield: 4 cups (serving size: 1/4 cup)
Ingredients: 1 (2-pound) butternut squash; 1 small Walla Walla or other sweet onion, trimmed and quartered; 4 garlic cloves, unpeeled; 1 ½ teaspoons olive oil; 2 tablespoons crème fraîche or whole sour cream; ¾ teaspoon salt; ⅛ teaspoon ground red pepper; ⅛ teaspoon ground nutmeg; ⅛ teaspoon freshly ground black pepper

5 Ratings
4 Reviews

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.

By 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)

Nutrition Info

Ingredients

1 (2-pound) butternut squash
1 small Walla Walla or other sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1 ½ teaspoons olive oil
2 tablespoons crème fraîche or whole sour cream
¾ teaspoon salt
⅛ teaspoon ground red pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon freshly ground black pepper

Directions

Step 1
Preheat oven to 350°.

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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.

Nutrition Facts

Per Serving:

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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RBN1122

07/02/2011

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

11/26/2009

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

03/28/2009

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

11/29/2008

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.

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