Roasted Butternut Squash Dip Recipe

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  • Roasted Butternut Squash Dip Recipe'Tis the season for all things squash! I just love fall and all of the seasonal flavors, and this time of year I cannot get enough butternut squash; it's one of my favorite vegetables because of it's versatility. I love it roasted all on its own as an easy side for supper but lately I've been pureeing it up with a couple of other ingredients to make it into this tasty Roasted Butternut Squash Dip. I love how seasonally appropriate the flavors are but also how unexpected it is when placed alongside other traditional dips in a party spread! The ingredients are simple: butternut squash, onion, garlic, salt, pepper and a dash of milk or cream. You can even thin it out with some chicken stock and add in a few chopped sprigs of thyme to turn this into a tasty soup or use it as a sandwich spread on a leftover Thanksgiving turkey sammie. The possibilities are endless with this one. Bookmark this recipe. you'll thank me later!

    Roasted Butternut Squash

    'Tis the season for all things squash! I just love fall and all of the seasonal flavors, and this time of year I cannot get enough butternut squash; it's one of my…

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    Published:
    Prep Time:
    Cook time:
    Servings: 2 cups

    Ingredients:

    • large butternut squash, halved and seeds removed: 1
    • olive oil: 2 tablespoons
    • salt: ½ teaspoon
    • garlic , peels on: 3 cloves
    • small onion, peeled and cut into 1-inch chunks: 1
    • black pepper: ¼ teaspoon
    • milk or cream or chicken stock: 2 tablespoons

    Directions:

    Step 1: Preheat oven to 350 degrees. Coat cut sides of squash and sprinkle with salt. Toss the garlic and onion in a little olive oil and set aside.

    Step 2 : Place squash onto a large baking sheet cut side down and roast for 30 minutes. Add the onion and garlic to the roasting pan and roast everything together for another 8 - 10 minutes.
    Roasted Butternut Squash Dip - Step 1

    Step 3: Allow the vegetables to cool.

    Step 4: Once fully cooled, scoop out the flesh from the butternut squash and squeeze the garlic from the peels. Place all of the vegetables into a blender along with the pepper and the liquid of your choice. Puree until smooth. Place into the refrigerator until chilled, about 1 hour. Sprinkle with cinnamon if desired before serving alongside cut up veggies or crackers.