Warm Butternut Squash Dip
Warm Butternut Squash Dip
Crispy sage leaves and toasted pepitas add flavor and texture to creamy butternut squash dip.This recipe is from Harvest Seasonal Grill & Wine Bar in Delray Beach, Florida, and was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
50
minutes
Servings
8
servings
Total time: 60 minutes
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
Directions
- Preheat oven to 350 F.
- 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.
- 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.
- 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.
- 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.
- Transfer squash dip to a medium saucepan over low heat to warm it up.
- Once warmed, place squash dip in a serving bowl and sprinkle with the crispy sage leaves and toasted pepitas. Serve with toasted pumpernickel crostini.