ROASTED BUTTERNUT SQUASH DIP |
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6 C BUTTERNUT SQUASH, cubed (2 small squash or 1 very large)
1/2 RED ONION, sliced
1 CLOVE GARLIC
¼ C OLIVE OIL
KOSHER SALT & FRESH CRACKED PEPPER, to taste
2 OZ CREAM CHEESE
8 OZ GOAT CHEESE
1 T FRESH SAGE, minced
6 T BUTTER
20 EACH FRESH SAGE LEAVES
2 T PINENUTS, toasted (you could also use pecans as pinenuts can be expensive!)
PITA BREAD, cut into wedges and baked until warm and toasty
Place the cubed butternut squash, red onion and garlic clove on a baking sheet and toss with olive oil salt and pepper then roast in a preheated 425 degree oven for 15 minutes then toss and bake for another 20 minutes. Remove from the oven and transfer to a food processor. Add the cream cheese, goat cheese and sage and process until smooth. Taste to see if you need to add more salt or pepper. Transfer this mixture to a baking dish and bake at 350 degrees for 10 minutes or until warmed through.
Place butter in a small saute pan set over medium heat and add sage leaves. Cook until butter has become a light brown color and sage leaves are crispy. Add pinenuts to another small saute pan set over medium heat and cook until lightly browned.
Remove the butternut squash dip from the oven and drizzle with the brown butter and sage leaves. Sprinkle with toasted pinenuts and serve with warm pita wedges.
1/2 RED ONION, sliced
1 CLOVE GARLIC
¼ C OLIVE OIL
KOSHER SALT & FRESH CRACKED PEPPER, to taste
2 OZ CREAM CHEESE
8 OZ GOAT CHEESE
1 T FRESH SAGE, minced
6 T BUTTER
20 EACH FRESH SAGE LEAVES
2 T PINENUTS, toasted (you could also use pecans as pinenuts can be expensive!)
PITA BREAD, cut into wedges and baked until warm and toasty
Place the cubed butternut squash, red onion and garlic clove on a baking sheet and toss with olive oil salt and pepper then roast in a preheated 425 degree oven for 15 minutes then toss and bake for another 20 minutes. Remove from the oven and transfer to a food processor. Add the cream cheese, goat cheese and sage and process until smooth. Taste to see if you need to add more salt or pepper. Transfer this mixture to a baking dish and bake at 350 degrees for 10 minutes or until warmed through.
Place butter in a small saute pan set over medium heat and add sage leaves. Cook until butter has become a light brown color and sage leaves are crispy. Add pinenuts to another small saute pan set over medium heat and cook until lightly browned.
Remove the butternut squash dip from the oven and drizzle with the brown butter and sage leaves. Sprinkle with toasted pinenuts and serve with warm pita wedges.
