Roasted Butternut Squash Dip
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Ingredients
1 (2 pounds) pumpkin sauce with nuts
1 small onion Walla walla or other sweet onion, cut into quarters
4 raw garlic cloves
1 ½ teaspoons olive oil
2 tablespoons fresh cream or wholemeal sour cream
¾ teaspoon salt
⅛ a teaspoon of ground red pepper
⅛ 1 teaspoon ground nutmeg
⅛ a teaspoon of freshly ground black pepper
To make
This creamy, savory-sweet baked pumpkin sauce with nuts can be prepared three days before cooking. It goes perfectly with toasted baguette slices or pita chips.
Preheat the oven to 350 degrees.Cut the pumpkin in half lengthwise; remove the seeds and shell. Brush the sliced zucchini halves, onion quarters, and garlic cloves with butter. Place the zucchini halves, cut sides down, on the jelly pan; arrange the onion quarters and garlic cloves in the pan. Bake at 350 ° for 45 minutes or until cooked through. Allow to cool slightly. Peel the pumpkin. Squeeze out the garlic cloves to extract the pulp.Place the zucchini, onion, and garlic pulp in a food processor; chop until smooth. Add fresh cream and other ingredients; mix well. Serve warm.
Preheat the oven to 350 degrees.Cut the pumpkin in half lengthwise; remove the seeds and shell. Brush the sliced zucchini halves, onion quarters, and garlic cloves with butter. Place the zucchini halves, cut sides down, on the jelly pan; arrange the onion quarters and garlic cloves in the pan. Bake at 350 ° for 45 minutes or until cooked through. Allow to cool slightly. Peel the pumpkin. Squeeze out the garlic cloves to extract the pulp.Place the zucchini, onion, and garlic pulp in a food processor; chop until smooth. Add fresh cream and other ingredients; mix well. Serve warm.
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Author:Admin
Published: 11/20/2023 9:58 PM
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