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Roasted Butternut Squash Dip

This is SUCH an easy dip and tastes amazing! Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on high for one to two minutes or just until warmed.


1 (2-pound) butternut squash

1 small Walla Walla or other sweet onion, trimmed and quartered

4 garlic cloves, unpeeled

1 ½ teaspoons olive oil

2 tablespoons crème fraiche or whole sour cream

¾ teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees.
  2. 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 degrees for 45 minutes or until tender. Cool slightly. Peel squash, Squeeze garlic cloves to extract pulp.
  3. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraiche and remaining ingredients; process to combine. Serve warm. Yield: 4 cups (serving size: ¼ cup).

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