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Roasted Squash Dip

im_nomad | Jun 11, 200803:50 PM

as requested on the canned pumpkin thread:

Roasted Butternut Squash Dip
1 (2 pound) butternut squash
1 small Walla Walla or other sweet onion, trimmed and quartered
4 cloves of garlic, unpeeled
1 ½ tablespoons olive oil
2 tablespoons crème fraîche or whole sour cream
¾ tablespoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
Preheat oven to 350º. 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 pan, arrange onion quarters and
garlic cloves. Bake at 350º 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 until smooth. Add crème fraîche and remaining ingredients; process to combine.
Serve warm.

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