Best Roasted Butternut Squash Dip Recipes

Roasted Butternut Squash and Garlic Dip image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 8

1 butternut squash, halved and seeds scooped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon turmeric
Cayenne pepper, to taste

Steps:

Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

ROASTED BUTTERNUT SQUASH DIP image

Yield 4 cups

Number Of Ingredients 9

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.