A cheesy, warm butternut squash dip, perfect for the season! This is also easy – you roast the squash until fork tender, then scoop it out and stir in some garlic and herbs. Don’t forget to mix in a little crème fraiche, nutty gruyere and pistachios because, well, it’s delicious…
Fall Butternut Squash Dip
Ingredients
- 1 2-pound butternut squash
- 1 Garlic clove, minced
- 3 tablespoons Crème fraiche
- 1 cup Gruyere
- ¼ teaspoon Cayenne pepper
- 1 tablespoon Chopped Italian parsley
- 1⁄3 cup Pistachios, chopped
- Extra virgin olive oil
- Sea salt
Preparation
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1. Preheat the oven to 400 degrees F.
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2. Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a 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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3. When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, mayo or crème fraiche, ¾ cup cheese, cayenne and parsley. Taste for seasoning and add more salt to taste. Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
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4. Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
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5. Serve immediately with baguette rounds.
Bon Appétit!
xx—BB
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