ROASTED BUTTERNUT SQUASH DIP

ROASTED BUTTERNUT SQUASH DIP image

Yield 4 cups

Number Of Ingredients 9

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1 (2-pound) butternut squash
1 small Walla Walla or other sweet onion, trimmed and quartered
4 garlic cloves, unpeeled
1½ teaspoons olive oil
2 tablespoons crème fraîche or whole sour cream
¾ teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper

Steps:

Preheat oven to 350°. Cut squash in half lengthwise; discard seeds and membrane. 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. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm. (serving size: ¼ cup) Nutrition per serving: Calories 35 (28% from fat); fat 1.1g (sat 0.5g, mono 0.5g, poly 0.1g); protein 0.6g; cholesterol 1mg; calcium 29mg; sodium 113mg; fiber 1.7g; iron 0.4mg; carbohydrate 6.3g.