I've been eating so much butternut squash this winter so I hope you're ready for a number of recipes with this vegetable, starting with this DELICIOUS Winter Butternut Squash Dip. I'll be honest, there are a lot of steps to make this dip, but it is SO worth it and everyone will be extremely impressed by what you have created. It is slightly sweet, but not overwhelmingly sweet that it tastes like a dessert.
Ingredients:
2 tbsp sliced almonds
4 tbsp butter
3 cups butternut squash, cubed into 1 inch pieces
4 sprigs sage
4 sprigs thyme
Salt
1/2 cup red wine vinegar
1/4 cup sugar
Olive oil
Black pepper
Trader Joe's Brioche Toasts (or your favorite thick cut gluten-free cracker)
1/4 cup goat cheese (I used honey but plain or herb is fine, too)
1/4 cup pomegranate seeds
Directions:
Preheat oven to 350. Line a baking sheet with parchment paper and toast almonds in the oven for 8-10 minutes. Take them out and set almonds aside, increase oven temperature to 400.
Melt butter in a large pan over medium-high heat and add squash, sage and thyme. Salt, toss and cook until the squash is lightly browned, around 8 minutes. Transfer all contents of the skillet into the pan the almonds cooked on (to save parchment paper and cleaning time - make sure almonds have been removed), and bake for 20-22 minutes or until squash is tender enough to lightly mash. Discard thyme and reserve sage for decoration (if you want).
In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar is dissolved. Reduce and let simmer until it becomes syrup-y, about 10 minutes. Keep agrodolce warm.
Lightly mash squash with 2 tbsp agrodolce, mashing so there are still chunks - i.e. you don't want a mashed potato-like consistency. Taste and add salt as needed. Transfer to a serving bowl, top with crumbled goat cheese, almonds and pomegranate seeds. Lightly drizzle with olive oil and black pepper.
You have 2 options: serve it as a dip with crackers (see photo), or portion it on toasted bread like you would with bruschetta.
Recipe from Bon Appetit