Roasted Butternut Squash Dip

By Cathie davidson

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed. From Cooking Light 2004.

Ingredients

• 1 (2 lb) butternut squash
• 1 small walla walla onions or 1 small other sweet onion, trimmed and quartered
• 4 garlic cloves, unpeeled
• 1 1/2 teaspoons olive oil
• 2 tablespoons creme fraiche or 2 tablespoons whole sour cream
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fresh ground black pepper

Preparation

Step 1

1 Preheat oven to 350°. 2 Cut squash in half lengthwise; discard seeds and membrane. 3 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. 4 Bake at 350° for 45 minutes or until tender. Cool slightly. 5 Peel squash. Squeeze garlic cloves to extract pulp. 6 Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. 7 Serve warm.