Roasted Squash Dip
This savory appetizer spread combines sweet butternut squash with Moroccan-inspired spices.
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
butternut squash (about 1 1/2 lb.)*
sweet onion, halved
Non-stick cooking spray
ground red pepper
Red bell pepper, cut into thin strips (optional)
Keebler Toasteds Buttercrisp crackers
1. Lengthwise cut squash in half. Remove seeds. Spray cut sides of squash, onion and garlic with cooking spray. In 15 x 10 x 1-inch baking pan arrange squash, cut side down. Add onon and garlic to pan. Bake, uncovered, at 350°F about 55 minutes or until tender.
2. Let vegetables stand for 10 minutes. Scoop out squash pulp. In food processor bowl combine squash and onion. Squeeze garlic cloves to remove skins. Add garlic to food processor bowl. Cover and process until smooth.
3. Add sour cream, allspice, nutmeg, salt and red pepper to mixture in food processor. Cover and process until combined. Spoon into serving bowl. Garnish with bell pepper, if desired. Serve warm with crackers.
*NOTE: May substitute 1 package (12 oz.) frozen winter squash for the butternut squash. In microwave-safe bowl place frozen squash. Cover and microwave at high about 6 minutes or until hot, turning twice. Roast onion and garlic as directed above. In food processor prepare dip as directed above.
**NOTE: Do not substitute reduced-fat or fat-free sour cream.