Roasted Butternut Squash Dip

I know I frequently embarrass my husband. Like when I bust out my breakdancing moves at a wedding (including our own). Or when we go out and I get “dressed up” in my nicest workout clothes. Or when I return rotten cheese to the store if it goes bad after only a day. Yes, I return groceries.

But apparently this recipe is embarrassing. I completely disagree, but that’s standard around here.

As usual, I ran my ideas by Jon for this post. I thought a quick appetizer would be helpful, as now is the time of year for hosting parties and dinners, oh and when you’re glad you saved that Xanax.

I was thinking of posting my squash dip.
The easy butternut one?
Yeah, that one.
I don’t think that’s blog-worthy.
Are you being serious? Why not?
Because it’s embarrassingly easy.

He’s right. Sort of. It is easy. Super easy. We’re talking 2 main ingredients, a few shakes of spice and a food processor. But there’s nothing embarrassing about that. Embarrassing is eating the whole bowl. This is a savory, warm and healthy dip. Serve it with crackers, a baguette, eat it with a spoon…it doesn’t matter, just get this dip in your mouth.

So, sorry Jon, add it to the list of “I can’t believe I married this woman.”

Reason #126: She blogs about roasted squash dip.

Roasted Butternut Squash Dip (Recipe adapted from Cooking Light, November 2004)

Ingredients:

2 lbs butternut squash (Usually one large squash or 2 pre-cut packages)
1 medium sweet onion (such as Vidalia)
4 large garlic cloves, peeled
1 tablespoon, plus 1 teaspoon extra virgin olive oil, separated
3 tablespoons 0% greek yogurt (such as Fage)
1/2 teaspoon kosher salt
1/8 teaspoon hot paprika
1/8 teaspoon nutmeg
freshly ground pepper to taste

Directions:

1. Preheat oven to 350° F.
2. If using a whole squash, cut in half and seed the center. Chop the onion into large chunks. Peel the garlic. Place the squash halves (cut side down) or the pre-cut squash, cut onions and garlic in a roasting pan or on a cookie sheet with edges. Drizzle with one tablespoon of olive oil. Roast until the squash is completely tender, 45 minutes – 1 hour, mixing around the vegetables at least once during roasting. Let cool slightly so you can scoop the squash.
3. Once it cools enough to hold it, scoop out the meat of the squash into the food processor, and add the rest of the roasted vegetables. If you’re using the pre-cut squash, let it cool slightly and dump the whole pan (with its juices) into the processor.
4. Process to combine. Add the yogurt, one teaspoon of olive oil and spices and process until smooth. Serve.

Notes:

1. I’ve made this both ways, using a whole squash and pre-cut. The pre-cut squash simplifies this recipe even more. So unless you want pretty pictures for your blog, take the shortcut and buy that pre-peeled, pre-cut squash.
2. You can replace the greek yogurt with sour cream, but the yogurt keeps this dish very healthy. You can also replace the hot paprika with cayenne, or just leave it out all together if you don’t like spice. But do NOT skip the nutmeg.
3. No one will believe you that this dip is healthy. No one will care.
4. Let me assure you that this dish is anything but embarrassing. It’s quick and easy and can be made days ahead. Which will give you more time to maybe enjoy some wine. But don’t mix Xanax and wine, or THAT could be embarrassing.

Breakdancing photo courtesy of Randi at http://randivossphotography.com/