Roasted Butternut Squash and Sage Dip

October 25, 2024

45

medium

2

  1. Preheat the oven to 350°F (175°C).
  2. Season and roast the squash:
    • In a large bowl, mix together olive oil, fresh sage, salt, pepper, and garlic powder.
    • Add the butternut squash cubes and toss to coat evenly.
    • Spread the squash on a large baking sheet in a single layer, then bake for 30 minutes or until tender. Remove from the oven and let it cool slightly.
  3. Sauté the aromatics:
    • While the squash roasts, heat a little extra virgin olive oil in a skillet over medium heat.
    • Add the chopped onion, anchovy fillets, and garlic, and sauté until the onion is tender and golden. Remove from heat and allow to cool slightly.
  4. Blend the dip:
    • In a food processor, combine the roasted butternut squash, onion mixture, and ¼ cup of crumbled goat cheese.
    • Blend until smooth and creamy.
  5. Serve:
    • Transfer the dip to a decorative bowl and serve with pita wedges, breadsticks, or assorted veggies.
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Ingredients:

Adjust Servings
1pound two butternut squash cubed, peeled, seeded
4Tbs olive oil
2Tbs sage fresh, chopped
0.25teaspoon garlic powder
0.25teaspoon ground pepper fresh
1teaspoon sea salt
1medium onion roughly chopped
1clove garlic chopped
2fillet anchovy
0.25cup goat cheese crumbled

Directions

1.
Preheat the oven to 350°F (175°C).
Mark as complete
2.
Season and roast the squash
1. In a large bowl, mix together olive oil, fresh sage, salt, pepper, and garlic powder. | 2. Add the butternut squash cubes and toss to coat evenly. | 3. Spread the squash on a large baking sheet in a single layer, then bake for 30 minutes or until tender. Remove from the oven and let it cool slightly.
Mark as complete
3.
Sauté the aromatics
1. While the squash roasts, heat a little extra virgin olive oil in a skillet over medium heat. | 2. Add the chopped onion, anchovy fillets, and garlic, and sauté until the onion is tender and golden. Remove from heat and allow to cool slightly.
Mark as complete
4.
Blend the dip
1. In a food processor, combine the roasted butternut squash, onion mixture, and ¼ cup of crumbled goat cheese. | 2. Blend until smooth and creamy.
Mark as complete
5.
Serve
Transfer the dip to a decorative bowl and serve with pita wedges, breadsticks, or assorted veggies.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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