Roasted Butternut Squash and Sage Dip

Roasted Butternut Squash and Sage Dip might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 9g of protein, 35g of fat, and a total of 465 calories. For $2.73 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. 3 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of onion, goat cheese, garlic powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It is a good option if you're following a gluten free, primal, and pescatarian diet. With a spoonacular score of 85%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash with Sage, Roasted Butternut Squash & Sage Soup, and Roasted Butternut Squash and Sage Gnocchi.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat Oven to 350 degrees

2. Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.

3. Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.

4. Remove from oven and allow to cool to touch.

5. While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.

6. Remove from heat and allow to cool a bit.

7. Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.

8. Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.

Nutrition Information:

covered percent of daily need