Bring this dip to your next holiday or football party. Everyone will love it and you can feel virtuous eating it. Serve this delicious and nutritious dip with some high fiber crackers, cut up veggies, or, Dr. Amy’s favorite, Mary’s Gone Crackers or Sticks & Twigs (found in most grocery stores’ gluten-free sections).
Butternut Squash Dip
1 ½ cups cooked Butternut squash
1 Tbl olive oil
1-2 cloves minced garlic
1 small onion, chopped
2 tsp herbs of choice – rosemary, sage, thyme
½ tsp salt
Dash of black pepper
Dash of crushed red pepper flakes (optional)
¼ cup water or stock
¼ cup toasted seeds (pumpkin or sunflower)
1. Cut squash in half lengthwise, remove seeds and pulp, and place cut side down on a cookie sheet. Roast in 350 degree oven until fork tender.
2. While squash is roasting, sauté the garlic, onion, and herbs over medium heat until onions are soft.
3. Place cooked squash and garlic, onion, herb mixture into a food processor and blend until smooth, adding enough water or stock to get a “dip” consistency. Season with salt, pepper, and red pepper flakes to taste.
4. Place dip in a serving bowl and sprinkle with toasted seeds. Serve with veggies, whole wheat pitas cut into triangles, or crackers.