Roasted Butternut Squash and Sage Dip
Roasted Butternut Squash and Sage Dip is a hor d'oeuvre that serves 2.
- Servings: 2
- Total cooking time:
Ingredients:
- 1 pound Two Butternut Squash, peeled, seeded and cubed into 1 inch cubes
- 4 Tbs. Olive Oil
- 2 Tbs. chopped fresh sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon sea salt
- 1 medium onion, roughly chopped
- 1 clove of garlic chopped
- 2 Anchovy fillets
- 1/4 cup crumbled goat cheese
Instructions:
- Preheat Oven to 350 degrees
- Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.
- Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.
- Remove from oven and allow to cool to touch.
- While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.
- Remove from heat and allow to cool a bit.
- Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.
- Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.
