Wednesday, December 23, 2015

Warm Butternut Squash and Cheddar Dip

     This is seriously good and it was quite a surprise to all of us. It is a recipe from the website and was published last week in the Pittsburgh Post Gazette.   We were a bit skeptical about the combination of butternut squash and cheddar cheese. But we had all of the ingredients so why not try it!  Glad we did and we wish we had more of it.  

Warm Butternut Squash and Cheddar Dip

Warm Butternut Squash and Cheddar Dip


1 butternut squash (3 pounds), peeled and cubed
Salt, pepper and olive oil
4 T unsalted butter
20 sage leaves
1 large onion, sliced
4 cloves garlic, minced
8-oz cream cheese, room temperature
1/2 cup sour cream
8-oz cheddar cheese, shredded
Crackers or pita chips, to dip

1.  Preheat the oven to 400 degrees.  Place squash cubes on baking sheet lined with foil.  Season with salt and pepper and drizzle with olive oil.  Roast until tender - about 30 minutes.
2.  Melt butter in a pan and add sage leaves.  Fry until lightly crisp. Remove leaves and set aside.
3.  Add onions to pan and cook over low heat for about 30 minutes, until the onion has caramelized.  Add more butter if you need it.  Stir in garlic during the last minute.
4.  Place squash and onion mixture in a food processor.  Add half the sage leaves and process until combined.  Add cream cheese and sour cream.  Taste and adjust seasonings, if needed.  
5.  Transfer to an oven safe baking dish and mix in half of the cheddar cheese.  Spread remaining cheese over the top.
6.  Bake for 20 minutes until the cheese has melted and the top is gooey.  Top with remaining sage leaves and serve with crackers.

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