This dip is a family favourite and one that we like to bring to potlucks. The tangy flavour of the goat cheese pairs well with the sweetness of the squash. Serve it as a dip for raw veggies and crackers.

Ingredients:

2 ½ cups of peeled, seeded and cubed butternut squash (save the seeds for roasting)

2-3 unpeeled cloves of garlic

2-3 tbsp olive oil

½ tsp kosher salt

Fresh ground pepper

4 oz goat cheese

Directions:

  1. Preheat the oven to 425°F.
  2. On a baking sheet lined with parchment paper, toss the cubed butternut squash, garlic cloves, olive oil, salt and pepper.
  3. On another small baking sheet lined with parchment paper, toss seeds, 1 tsp olive oil and a couple pinches of sea salt.
  4. Place both baking sheets in the oven and roast for 15 minutes.
  5. Remove the sheet containing the seeds – they are ready to eat!
  6. Remove garlic cloves from pan and set aside for dip.
  7. Roast squash for another 15 minutes.
  8. Place roasted squash, peeled garlic, any residual olive oil from parchment paper and goat cheese in food processor and blend.
  9. The dip can be served warm or chilled.
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