A short while back when I got a tooth pulled (a little baby tooth that wanted to hang around even though I was in my 40’s), there was a short period of time when I was on an all soft food diet while healing. I would puree all my food in a food processor so that I wouldn’t have to chew it. In full disclosure, I also may have overindulged in some organic vanilla bean ice cream as well – why? Because I deserved it!
Anyway, during this time, I stumbled upon an amazing recipe for a butternut squash dip! I was pureeing some butternut squash and threw a few other ingredients in to make it extra tasty, and when it came out, I was like – oh my gosh, this would make an AMAZING dip for crackers, chips, veggies, bread, anything really – it is SO good! After I was all healed up, I was able to confirm the fact that this dip goes well with so many things! Let’s get to the recipe, which is surprisingly simple for how delicious is tastes!
BUTTERNUT SQUASH ROSEMARY AND GARLIC DIP
- 2-3 cups cubed butternut squash
- olive oil
- 1/4 – 1/2 tsp. garlic granules
- 1/4 – 1/2 tsp. dried rosemary
- sea salt, to taste
- 1/3 cup plain greek yogurt (you can increase this for a less “thick” dip)
- 1-2 oz. soft goat cheese (If you don’t like goat cheese, you can substitute another cheese in here)
1.) Preheat the oven to 390 degrees. Line a baking sheet with parchment paper. Place the butternut squash on the prepared baking sheet, drizzle with olive oil, sprinkle with garlic granules, dried rosemary, and sea salt. Toss to coat, and place in the oven. Bake for 35-40 minutes at 390 degrees.
2.) When the squash is done, place it in a food processor, and add the greek yogurt and goat cheese. Process on high till smooth. Scrape the sides down, if needed, take a taste and add more salt if needed. Process on high again until completely smooth.
3.) Transfer to a bowl, and serve as a dip for something yummy…unless you’ve just had a tooth pulled, then just enjoy it without dipping anything in it! 😉
Delicious and nutritious! Enjoy! 🙂