Butternut Squash Dip
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2butternut squash, peeled and chopped into large chunks
- 1head garlic, tip cut off
- 1tablespoon oil
- 3sage leaves
- 1teaspoon cumin
- ½teaspoon cayenne pepper
Nutritional analysis per serving (4 servings)
164 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 3 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Step 3
Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.
Private Notes
Comments
I had a big chunk of Hubbard squash leftover, sage in the garden, and guests coming tonight, so I thought I’d give this a try. Delicious! And simple! It wants a little acid—I added the juice of half a lemon but a tablespoon of cider or champagne vinegar would be great, too. Loved the mellow flavor of the roasted garlic. It tempers the sweetness of the squash.
And more oil when you’re processing it. This recipe was written in 1992 when everyone was afraid of fat.