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
- 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
- Preheat the oven to 350 ° F.
- 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.
- Cut the top off of the head of garlic.
- Wrap the garlic in aluminum foil, and place on the baking sheet/dish with the squash.
- Bake for 40 – 50 minutes, or until the squash can easily be pierced with a fork.
- Scoop the squash out of its skin when it is cool enough to handle, and place in a serving bowl.
- Squeeze the cloves of garlic out of their skins, and into the bowl with the squash.
- Mash until smooth.
- Stir in the goat cheese, lemon juice, and sea salt until well blended.
- Sprinkle walnuts over the top.
- Serve warm or at room temperature.
For a more mild flavor, you can substitute cream cheese for 1/2 of the goat cheese.