Roasted Squash Dip Food

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 SQUASH DIP

Steps:

• In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.

ROASTED SQUASH DIP

Steps:

• In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.

SQUASH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
• Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

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.