Butternut Squash Dip

Name: Butternut Squash Dip
Total time: 40 min
Yield: 2 cups
Ingredients: 2 butternut squash, peeled and chopped into large chunks; 1 head garlic, tip cut off; 1 tablespoon oil; 3 sage leaves; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper

Recipe from Alan Harding

Adapted by Trish Hall

Total Time: 40 minutes
Rating: 4(20)
Comments: Read comments

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Ingredients

Yield:2 cups

2butternut squash, peeled and chopped into large chunks
1head garlic, tip cut off
1tablespoon oil
3sage leaves
1teaspoon cumin
½teaspoon cayenne pepper

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 425 degrees.
Step 2
Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
Step 3
Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.