Savory Butternut Squash Dip
by Alexandra Kazimir, RAFFL
Often prepared mashed with maple syrup or brown sugar, winter squash is delectable. I love transforming this sweet, nutty squash into a savory dip, that also boasts of the versatility of butternut. By utilizing savory spices, such as a curry, and the subtle sweet earthiness of nutmeg, the natural sweetness of the butternut is intensified. This dip makes a lovely spread for sandwiches, pasta sauce alternative, or a simple appetizer with crackers or toasted baguette (top with chopped walnuts or toasted pumpkin seeds to dress it up for the holidays).
Makes about 2 cups
- 2 c roasted butternut squash
- 1/2 c soft, tangy cheese (quark, goat cheese, yogurt)
- 1/4 tsp nutmeg
- 1/4 tsp curry powder (add more for a punchier dip)
- Salt and pepper to taste
- 2 Tbsp olive oil
- 1-2 Tbsp lemon juice or apple cider vinegar
- 2-4 Tbsp water to thin
- Cut, peel, and de-seed squash. Chop into 1-2″ cubes.
- Drizzle squash with olive oil. Roast for 35 minutes at 400-425 degrees F on a lined baking sheet.
- Add cooled squash, cheese, oil, nutmeg, and curry powder to a food processor or blender. Blend until smooth. Season to taste with salt and pepper. Add lemon juice or vinegar. Add water to thin mixture until desired consistency is reached.
Transfer to a bowl and serve with a drizzle of olive oil. This dip is delicious served simply with crackers; use it as a sandwich spread, or even as a pasta sauce!
The flavors continue to develop and intensify as the dip sits, so it will be even tastier the next day. If possible, make it ahead of time, and store in an airtight container in the refrigerator (for up to a week).