Name: Warm Butternut Squash Dip
Prep time: 9 min 59 s
Cook time: 49 min 59 s
Total time: 59 min 59 s
Yield: 8
Cuisine: American
Ingredients: 2 pound butternut squash, peeled, seeded and diced (see notes); 2 tablespoon extra virgin olive oil; 2 tablespoon butter; 5 to 6 fresh sage leaves; 1/2 cup thinly sliced spanish onion; 2 tablespoon minced garlic; 8 ounce cream cheese, softened; 1/4 cup sour cream; 1/2 cup plain yogurt; 1 cup shredded asiago cheese; salt and black pepper, to taste; toasted pepitas, for garnish; toasted pumpernickel bread, for serving

Notes

For an easier way to peel butternut squash, check out this article.

Ingredients

2 Pounds butternut squash, peeled, seeded and diced (see notes)
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
5 to 6 fresh sage leaves
1/2 Cup thinly sliced Spanish onion
2 Tablespoons minced garlic
8 Ounces cream cheese, softened
1/4 Cup sour cream
1/2 Cup plain yogurt
1 Cup shredded Asiago cheese
Salt and black pepper, to taste
Toasted pepitas, for garnish
Toasted pumpernickel bread, for serving

Directions

Step 1: Preheat oven to 350 F.

Step 2: On a baking pan, place 2 pounds peeled and diced butternut squash. Drizzle with 2 tablespoons extra virgin olive oil. Roast until tender when pierced with a paring knife, about 20 to 25 minutes. Set aside.

Step 3: Using a medium saute pan over medium heat, heat 2 tablespoons butter. Add 5 to 6 fresh sage leaves and cook until crispy. Remove sage leaves, set aside.

Step 4: Add 1/2 cup thinly sliced Spanish onion to the pan and season with salt and pepper to taste. Reduce heat to low and caramelize the onions, stirring occasionally, about 25 minutes. Add 2 tablespoons minced garlic and cook until fragrant, about 1 minute.

Step 5: Using a food processor fitted with a blade attachment, combine the cooked squash and onions. Pulse to combine. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 1/2 cup plain yogurt and 1 cup shredded Asiago cheese. Process until smooth.

Step 6: Transfer squash dip to a medium saucepan over low heat to warm it up.

Step 7: Once warmed, place squash dip in a serving bowl and sprinkle with the crispy sage leaves and toasted pepitas. Serve with toasted pumpernickel crostini.