This is the recipe my friend sent:
************************************************
Roasted Butternut Squash Dip
Ingredients
1 (2-pound) butternut squash
1 small Walla Walla or other sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1 1/2 teaspoons olive oil
2 tablespoons crème fraîche or whole sour cream
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
Preparation
Preheat oven to 350°.
Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
***********************************************
Earlier in the week I made another dish with butternut squash. I had more than needed so I saved a quart of cubed and peeled squash in a plastic container. Perfect amount.
Here is how it happened from here after.
Pour a glass of wine. Your choice red or white. Taste once or twice.
Cover a flat sheet pan with foil or parchment. (easy clean-up)
Toss butternut squash, cubed onions and garlic cloves on a sheet pan with a sprinkle of olive oil, salt and pepper. Place in oven at 375 for about 35 minutes and enjoy wine.
Cool Slightly. Take another sip of wine. Why not?
Squeeze the pulp of the garlic in the bowl of a food processor with the squash and onions. Process until smooth. Sip wine. (just a reminder)
Add the remaining ingredients. Sip wine and process until combined and smooth.
Where you take this recipe from this point on is your own call. Serve with veggies or pita chips. Most of all, enjoy with heartfelt company.
PS: I suck at spelling. Don't hate.
No comments:
Post a Comment