Roasted Butternut Squash Dip Recipes
ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
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 BUTTERNUT SQUASH CHUTNEY RECIPE
This squash chutney recipe makes use of roasted butternut squash, apples, and red onion that are seasoned with various herbs and spices.
Provided by Rose Lambert
Categories Dip, Sauce & Condiment
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash on the prepared baking sheet in a single layer.
- Bake in the preheated oven for about 20 minutes or until fork-tender. Transfer butternut squash to a large bowl.
- Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook for 15 to minutes, stirring occasionally, until apples and onion are soft.
- Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
Nutrition Facts : Carbohydrate 14.15g, Fat 0.09g, Fiber 1.16g, Protein 0.38g, SaturatedFat 0.02g, ServingSize 24.00, Sodium 5.39mg, Sugar 0.00, UnsaturatedFat 0.01g
CHARLOTTE'S BUTTERNUT SQUASH FRIES
This is my favorite side dish, and the first thing I've made all by myself. It goes great with pretty much anything and is a perfect side for a Thanksgiving dinner or just a cold fall day. Hope you enjoy!
Provided by Charlotte C.
Categories Side Dish Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
- Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
- Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 50.6 g, Fat 9.6 g, Fiber 9 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 9.4 g
SQUASH DIP
This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.
Provided by favabeens
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 137.5 mg, Sugar 3.1 g
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Estimated Reading Time 6 mins
- 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.
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- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and maple syrup. Toss with the salt, pepper and nutmeg. Roast for 15 minutes, then toss, roasting for 15 minutes more until fork tender. Remove from the oven and let cool slightly.
- When the squash is roasting, heat a large skillet (or even a pot!) over medium heat and add the bacon. Cook until it is slightly crispy and some of the fat has rendered, then stir in the onions. Cook, stirring occasionally, for at least 15 minutes so they onions begin to caramelize and the bacon is crispy. Stir in the garlic and mushrooms and cook until the mushrooms soften, about 5 minutes. Add the fresh baby spinach to the skillet and gently toss. Cook until the spinach completely wilts.
- In a large bowl, mash three quarters of the squash (saving a few cubes for garnish) until it resembles mashed potatoes. Add the softened cream cheese and mascarpone to the bowl and stir and mash until combined. Add the contents of the skillet – the bacon, onions, mushrooms, spinach and garlic, and stir until completely combined. Fold in the grated cheeses. Spoon the mixture into a baking dish and bake for 30 minutes, or until the cheese is bubbly and golden and melty. Serve immediately with chips and crackers!
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Estimated Reading Time 5 mins
- 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.
BUTTERNUT SQUASH DIP (VEGAN - PALEO) | EVERY LAST BITE
From everylastbite.com
Estimated Reading Time 2 mins
- Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil
- Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized
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Estimated Reading Time 2 mins
- Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and ½ teaspoon salt.
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From minimalistbaker.com
Estimated Reading Time 3 mins
- Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
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From framedcooks.com
Estimated Reading Time 3 mins
- 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. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.
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- Drizzle some of the olive oil (or my favorite, mojo de ajo ) on the butternut squash, both in the cavity and on the exterior. Use a brush to make sure everything is covered.
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4.5/5 Estimated Reading Time 3 mins
- Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
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