Roasted Butternut Dip

It’s October, and you know what that means, right?

(I can hear both my dad and my Southern husband yelling in unison, “IT’S FOOTBALL SEASON!!!!”)

Well, yes it is. And with football season come football snacks. Because if you are going to hunker down at 1pm and not come up for air until 7pm, you need some sustenance to keep you going. I am certainly not beyond dumping the Family Size bag of nacho cheese Doritos into a bowl and calling it a day, but amid all the salty/cheesy/Day-Glo-colored stuff I do like to sneak in something modestly healthy every once in a while that can hold its own with the other snacks.

This delicious dip is one of those things, and I promise you, the hardest part of the whole thing is cutting open the dang butternut. Those things are tough, and it would be really convenient to have a linebacker on call to cut the squash in half for you, but maybe you can convince whomever is watching the football in your house to chop it open for you before kick-off. Unless that person is you, in which case…grab your most serious knife and go for it!

In my case, I totally lucked out this weekend because my beloved market, Fairway, had butternut squash already cut in half, seeded and peeled for me and packaged up in adorable half-butternut bundles. How great is that? The rest of the ingredients for this super-simple dip were already in my pantry — onion, garlic, a little sour cream (okay, that was in the fridge, before you start worrying about me), nutmeg and red pepper. I picked up some Stacy’s Pita Chips (LOVE those. Try them if you haven’t already.) and I was ready to roll. An hour later: warm, spicy, creamy, delicious and actually HEALTHY football game snacking was going on in my family room.

Okay, sports fans and those who love them, over to you. And remember, it isn’t whether you win or lose…oh, wait a minute.

ROASTED BUTTERNUT DIP

Roasted Butternut Dip
Ingredients
  • 1 (2-pound) butternut squash
  • 1 onion, peeled and cut into quarters
  • 4 garlic cloves, unpeeled
  • 1½ teaspoons olive oil
  • 3 tablespoons sour cream
  • ¾ teaspoon salt
  • ⅛ teaspoon ground red pepper
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. 1. Preheat oven to 350°. Cut squash in half lengthwise and scoop out seeds.
  2. 2. 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. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.
  3. 3. Scoop the cooked squash out of the peel and put in food processor with onions. Squeeze garlic cloves so that pulp goes into food processor and blend until smooth.
  4. 4. Add sour cream and remaining ingredients and pulse to combine. Serve warm with pita chips. Whatever you do, don't block the tv screen.

Yum

Comments

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  1. I love this idea! I will definitely try it out the next time I need an appetizer.

  2. oneordinaryday says:

    This sounds delicious. How is it chilled?

  3. This looks delish! A surprise alternative to hummus.

  4. Kate Morgan Jackson says:

    To answer the question about how it is chilled, I honestly don't know because it didn't last that long! But chilled squash is usually pretty yummy (think pumpkin pie) so I'm sure it would be pretty great…if you try it that way let me know!

  5. Jen @ My Kitchen Addiction says:

    Yum… this dip looks fantastic. I will give it a try!

  6. Andrew & Terri says:

    This looks delicious! Healthy appetizers sometimes seem few-and-far-between.

    I have learned a trick for making butternut squash easy to cut and even peel. You can poke just a few holes in it to allow steam to escape, and then microwave it for about 4 minutes. Let it cool a bit, and it will be just softened enough to easily cut.

    Thanks for the recipe!

    -Terri

  7. Andrew & Terri says:

    This looks delicious! Healthy appetizers sometimes seem few-and-far-between.

    I have learned a trick for making butternut squash easy to cut and even peel. You can poke just a few holes in it to allow steam to escape, and then microwave it for about 4 minutes. Let it cool a bit, and it will be just softened enough to easily cut.

    Thanks for the recipe!

    -Terri

  8. Kate Morgan Jackson says:

    Terri, what a great trick and thanks for sharing! I am definitely trying this with the next butternut. :-)

  9. Nutmeg Nanny says:

    Oh yeah this looks great! I'm allergic to hummus (it's the darn tahini) so this looks like a great substitute.

  10. I like the sound of a roasted butternut squash dip!

Trackbacks

  1. […] the season of the butternut squash, and oh how I love it. I’ve already rhapsodized about this wonderful roasted butternut dip, and of course butternut is just awesome baked up with some oil oil and herbs. But this recipe […]

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