Roasted Butternut Squash And Garlic Dip Food

BUTTERNUT SQUASH DIP WITH PARMESAN

Steps:

• Heat oven to 400 degrees.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Pre heat your oven to 400 degrees F.
• While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.
• Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on.
• Place the tray with the butternut squash and the garlic in the oven for 30 minutes.
• Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor.
• Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.
• Season with salt and pepper according to your taste and serve with chips, veggies and/or pakoras!

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

ROASTED GARLIC & BUTTERNUT SQUASH DIP

Steps:

• Pre-heat oven to 400f degrees and line a large baking sheet with parchment paper.
• Carefully slice the squash in half, lengthwise. Leave the seeds (it's easier to scoop them out when cooked), and lightly brush the cut surfaces with a bit of coconut oil. Place flat side down at first onto the parchment paper.
• Next, prep the garlic. Simply chop just the tippy top of your garlic bulb to expose some of the cloves. Drizzle with a little bit of olive oil and wrap each bulb separately with tin foil.
• Place both the squash and garlic in the oven together. Set the timer for 40 minutes. Half-way through, flip the squash over so the flat side faces up. The squash should be tender when done, if it requires more time, remove the garlic and finish the squash off.
• When squash is finished, scoop out the seeds and discard. When cool enough to handle, scoop out the middle of the squash and add to a food processor.
• When garlic is cool enough to handle, squeeze from the very bottom so the soft garlic comes bursting out - squeeze all cloves into the food processor as well. Get any remnants in there with your fingers.
• Add 2 Tbsp extra virgin olive oil, plenty of sea salt to taste and dried rosemary. Mix well until everything is well incorporated. Taste and season as needed.
• Serve in a small bowl alongside your crackers and crudité.

GARLICKY BAKED BUTTERNUT SQUASH

Steps:

• In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Preheat oven to 350°.
• Cut squash in half lengthwise; discard seeds and membrane.
• Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan.
• Bake at 350° for 45 minutes or until tender. Cool slightly.
• Peel squash. Squeeze garlic cloves to extract pulp.
• Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
• Serve warm.