Butternut Squash Dip

In honor of the big game this weekend, I thought it would be fitting to make a healthy (yet still tasty!) dip to sample.

I’ll admit, we’re a baseball household (even when the Mariners are having a dismal season; we’ll miss you this year Dave!). I haven’t watched the Super Bowl since I was a teenager, and one of the main reasons I did was because my dad would let my brother and I get any snacks that we wanted for game time – can anyone say sugar overload?

This butternut squash dip is kind of in that vein – the flavor assemblage of squash and goat chevre makes for a sweet combination, with a subtle hint of roasted garlic. I know, sounds kinda weird, but it is delish!

I found the recipe on All Recipes website – it had gotten pretty good reviews and I thought it sounded intriguing. After asking a couple co-workers if they thought it sounded good, I went for it. It was extremely easy to make – you just roast the squash (cut in half and rubbed with olive oil) and the garlic and mash all the rest of the ingredients together with a spoon after it has cooled enough to handle. You can serve the dip warm or chilled (I elected for chilled when I sampled it for customers).

I used a couple small heads of the local red winter garlic since it was available. We only have the 8oz logs of goat chevre at the Co-op, so you can either cut back on the squash (I used a 2.25# squash with 11oz of goat cheese) and get the 8oz log, or I recommend trying a couple of the 5oz packages – either the plain or the pepper flavored ones. I served it with (gluten-free) Food Should Taste Good multi-grain chips and sweet potato chips – I had never tried their sweet potato chips before and found a new favorite!

Butternut Squash Dip

Makes about 4 cups

INGREDIENTS

  • 1 medium butternut squash, halved and seeded (about 2 1/4#)
  • olive oil for brushing on squash
  • 1 whole head of garlic
  • 11 oz of goat cheese (chevre)
  • ~1 T fresh lemon juice
  • 1/4 c walnuts, finely chopped
  • Pinch sea salt

INSTRUCTIONS

  1. Preheat the oven to 350 ° F.
  2. Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet/dish.
  3. Cut the top off of the head of garlic.
  4. Wrap the garlic in aluminum foil, and place on the baking sheet/dish with the squash.
  5. Bake for 40 – 50 minutes, or until the squash can easily be pierced with a fork.
  6. Scoop the squash out of its skin when it is cool enough to handle, and place in a serving bowl.
  7. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash.
  8. Mash until smooth.
  9. Stir in the goat cheese, lemon juice, and sea salt until well blended.
  10. Sprinkle walnuts over the top.
  11. Serve warm or at room temperature.

For a more mild flavor, you can substitute cream cheese for 1/2 of the goat cheese.

Butternut Squash Dip PDF

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One thought on “Butternut Squash Dip

  1. .Inspiration With one more spaghetti squash kicking around in my kitchen from the winter I thought that it would be the perfect time to make a homemade vodka sauce. Learning awesome new tricks like that is one of my favorite things about cooking .Spaghetti Squash with Vodka Sauce Goat Cheese and Basil.Source for the vodka sauce adapted from .For the sauce.Extra virgin olive oil.1 onion chopped.4 cloves garlic minced.2 28 oz cans crushed tomatoes.4 fresh basil leaves minced.2 dried bay leaves.Kosher salt and black pepper.1-2 tablespoons butter.1 2 cup vodka.1 2 cup cream at room temperature.1 2 cup grated Parmesan.To finish the meal.1 spaghetti squash cooked .Goat cheese.Basil leaves finely sliced.1. Serve the sauce over cooked spaghetti squash and topped with goat cheese and basil.. To cook your spaghetti squash poke it all over with a fork.

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