Jan 19 2014 053 Edited Butternut Squash Dip

Week 12 of 12 has arrived. I chose a butternut squash dip for my 12 Weeks of Winter Squash finale, picking the recipe with a thought along the lines of “this will be quaint.”

I did not expect to love it, but I do. My love for it runs so deep that saying it took me by surprise is an understatement. I was actually shocked by love for it.

I maintained a semblance of control and served it with roasted carrots and parsnips (I also forgot how much I love roasted parsnips) and a few pita chips. But really, I wanted to dip potato chips in it or slather it on a sandwich like pimento cheese.

Jan 19 2014 037 Edited Butternut Squash Dip

I have never been a fan saying that something is so good I want to stick my face in it. I simply can not get over the image of that mess and the idea of food stuck in my eyelashes or stuffed up my nose. However, this dip comes close to making me use that phrase.

I do not wish to stick my face in it, but I would be willing to figure out a way to turn it into a facial mask.

Although I jumped in at week 4, I appreciated having this project to hold me accountable to this space at least once a week. I enjoyed getting to know some other bloggers and seeing their creative recipes. I hope you will check out their creations and find some that make the rest of winter a little tastier. Enjoy!

Jan 19 2014 056 Edited Butternut Squash Dip

Butternut Squash Dip
 
Author:
Serves: 2½ cups
Ingredients
  • 1 medium butternut squash, peeled and cut into pieces
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling if desired
  • 1 tablespoon minced garlic
  • salt and black pepper, to taste
  • ½ cup plain Greek yogurt
  • ¼ cup tahini paste
  • 3 tablespoons fresh lemon juice
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Toss the butternut squash with the olive oil and garlic and season with salt and black pepper.
  2. Distribute evenly across a baking sheet and roast at 425 degrees F for 35 to 40 minutes, turning occasionally, until tender.
  3. When roasted and cool enough to handle, transfer the butternut squash into a food processor.
  4. Add the yogurt, tahini, lemon juice and cayenne pepper.
  5. Puree until smooth, adding a bit of water if the dip is too thick for your liking. Transfer the dip to a serving bowl and drizzle with olive oil if desired.
  6. Serve at room temperature with roasted root vegetables, pita chips or any food of your choice.
Notes
I used minced garlic from the jar, but the original recipe called for roasting one head of garlic. Here's how: Cut 1 inch off the top of the garlic head and place it on a piece of foil. Drizzle with 1 tablespoon of olive oil and wrap it tightly. Roast the garlic along with squash, but allow it to sit in the oven for about 1 hour instead of 35 to 40 minutes. The garlic should be soft when done. Allow it to cool, then squeeze the cloves from their skins into the food processor along with the other ingredients.

Not sure where to find tahini paste? At my store, it is located next to the peanut butter.
 


67E87027C4CC634217943A944D12A08F Butternut Squash Dip

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