Squash Dip
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 medium
Butternut Squash (halved and seeded)3 tbsps
Olive Oil310 g
Goat Cheese (log)1 cup
Walnut (finely chopped)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet
3
Cut the top off of the head of garlic, and drizzle the remaining olive oil over it
4
Wrap in aluminum foil, and place on the baking sheet with the squash
5
Bake for about 40 minutes, or until the squash can easily be pierced with a fork
6
Scoop the squash out of its skin, and place in a serving bowl
7
Squeeze the cloves of garlic out of their skins, and into the bowl with the squash
8
Mash until smooth
9
Stir in the goat cheese and lemon juice until well blended
10
Sprinkle walnuts over the top
11
Serve warm or at room temperature