Here’s another great recipe using our favorite squash, the Butternut. This flavorful recipe offers a delicious, rich dip with all the healthy benefits of the butternut squash, and none of the fat of traditional creamy dips. It’s a great choice for a fall gathering.
Southwest Butternut Dip
1 Tbsp olive oil
3 medium tomatoes, diced
1 small onion, chopped
2 garlic cloves, minced
½ cup chopped cilantro
1 butternut squash
2 tsp Salt
1 tsp Sugar
1 tsp crushed red peppers
1 – 2 chopped jalapeno pepper (depending on how spicy you want it)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
To roast the squash:
Preheat oven to 400F.
Remove the stem and split the squash in half from top to bottom. Scoop out the seeds.
Brush the squash with the olive oil, and dust with salt, pepper.
Lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast for about 30 – 45 minutes, or until the flesh is soft and can be easily removed.
Remove the squash from the oven, and allow it to cool for about 15 – 30 minutes or until it’s cool enough to handle.
Using a large spoon, scrape the roasted flesh of the squash from the skin and put it in a large mixing bowl.
In a sauté pan, heat the olive oil over medium heat.
Add the tomato, garlic, and onions and sauté for about 3 minutes, or just until the onions start to turn translucent.
Stir in the squash, salt, sugar, spices, and jalapenos.
Cook for 5-7 minutes. Set aside to cool. Store in an airtight container for up to 2 weeks.
Serve either hot or cold. Can be served with bread, crackers, or veggies.