Butternut Squash Bruschetta Dip
Butternut Squash Bruschetta Dip
Recipe Courtesy of New York Style Pita ChipsHigh quality tomatoes, the foundation of traditional bruschetta, are out of season during the winter months. Swapping in butternut squash is an ingenious alternative that allows you to enjoy this classic appetizer all year long.
Servings
6
servings
Ingredients
- 2 tablespoon olive oil
- 3 cup diced butternut squash*
- 1/2 cup dried cranberries, coarsely chopped
- 2 ounce prosciutto, chopped
- 1/3 cup crumbled blue cheese
- 1 tablespoon fresh sage, chopped
- 1 bag of your favorite chip or cracker
Directions
- Heat olive oil in large nonstick skillet over medium heat. Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp.
- Stir in cranberries and prosciutto. Cook 2 minutes or squash is tender.
- Remove from heat, let cool; stir in blue cheese and sage.