Butternut squash is a tasty vegetable that is in season during the fall months. It also happens to be an October Foods of the Month!The next time you have a gathering, try making this tasty butternut squash dip for a healthy alternative to cheese or cream based dips. The ingredients are simple and the end result is a savory, colorful dip that tastes great with homemade whole grain pita chips.
1 butternut squash, cut in half
1 tbsp. extra virgin olive oil
1 tbsp. pine nuts, toasted (or sliced almonds)
1 tbsp. low-fat plain cream cheese
1 garlic clove, minced (or 1 tsp. prepared garlic)
Sprinkle of nutmeg
Salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Cut the butternut squash in half, then place cut sides up in a baking dish.
- Pour the olive oil over both halves, and sprinkle with salt. Roast in the oven for 30 minutes, until the squash becomes tender.
- Remove from the oven and let cool.
- While the squash is cooling, toast the pine nuts in the oven for 3 minutes, until brown.
- When the squash has become cool enough to touch, scoop out the insides and put in a blender.
- Next, add the pine nuts, low-fat cream cheese, garlic and nutmeg.
- Blend all ingredients together until smooth.
- Transfer to a bowl for serving and sprinkle with salt and pepper.
- Enjoy this dip hot!