Roasted Butternut Squash and Sage Dip

Name: Roasted Butternut Squash and Sage Dip
Total time: 45 min
Yield: 2 servings
Ingredients: 1 pound Two Butternut Squash, peeled, seeded and cubed into 1 inch cubes; 4 Tbs. Olive Oil; 2 Tbs. chopped fresh sage; 1/4 teaspoon garlic powder; 1/4 teaspoon fresh ground pepper; 1 teaspoon sea salt; 1 medium onion, roughly chopped; 1 clove of garlic chopped; 2 Anchovy fillets; 1/4 cup crumbled goat cheese

Roasted Butternut Squash and Sage Dip is a hor d'oeuvre that serves 2. One serving contains 465 calories, 9g of protein, and 35g of fat. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

465 kcal

Calories

9 g

Protein

35 g

Fat

34 g

Carbs

Ingredients

For 2 servings

Instructions

1
Preheat Oven to 350 degrees
2
Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.
3
Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.
4
Remove from oven and allow to cool to touch.
5
While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.
6
Remove from heat and allow to cool a bit.
7
Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.
8
Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.