Thursday, October 6, 2011

.butternut squash + goat cheese dip.

do you trust me? if you trust me or even have an inkling to want to trust me, then you will make this dip.

unfortunately, i was in such a rush when making it that the pictures are scarce so i'll have to give you a visual with my words.

picture going to your local farmer's market, or local grocery store, and picking up some butternut squash and a sweet onion. you may or may not want to stop at multiple booths and taste test cherry tomatoes and muscadines. this part is optional. then, head home and take the skin off the squash with a sharp knife and your husband (may substitute husband with self or any other adult).

once your butternut squash is without its rind, dice the meat of the squash into small cubes. chop up your sweet onion and scatter it with the squash cubes on a rimmed baking sheet. sprinkle with salt, pepper, and drizzle with olive oil. roast your veggies in a pre-heated to 400 degree oven until tender. it took approximately 20-30 minutes for me. just keep an eye on it.

if you have the time, let it cool for about 10 minutes after removing from the oven. if you are in a big hurry like i was, then skip the cooling process. place all of your roasted contents into a food processor. begin processing to make a smooth consistency.

if you are reading this while standing. you may want to have a seat for the big wabam, wowzas, wooweee factor. add some herbed goat cheese to the contents in your food processor. yes, yes, yes- this makes the butternut squash dip sensational.

the goat cheese i had was already herbed, but if yours isn't, feel free to add a little oregano, rosemary and any other herbs you may have. crumble the goat cheese and start up the food processor again. i tasted the dip before the goat cheese and it was good, but after adding the goat cheese, it was just superb. you can let it sit at room temperature before serving or cool it off in the refrigerator. i cooled mine in the fridge for just a bit.

the possibilities for what to dip in it are numerous...crackers, pita points, a spoon, your fingers...lick the bowl.

butternut squash and goat cheese dip

1 large butternut squash or 2 small/medium ones
1 sweet onion
2-4 tablespoons of extra virgin olive oil
small handful of goat cheese
salt and pepper to taste

preheat oven to 400 degrees. peel butternut squash and dice into cubes. chop up sweet onion. scatter butternut squash and onion on a rimmed baking sheet. cover with salt, pepper and drizzle with olive oil.

bake for 20 to 30 minutes until squash gets very tender. remove from oven and let cool for ten minutes. add to a food processor and blend.

then, crumble up a small handful of goat cheese and add in with herbs. process all together until smoothly blended. check taste to see if more salt and pepper are needed.

serve with something yummy to dip. either cool in the refrigerator or serve at room temperature.

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