Roasted Butternut Squash Dip

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (2 lb) butternut squash
• 1 small walla walla onions or 1 small other sweet onion, trimmed and quartered
• 4 garlic cloves, unpeeled
• 1 1/2 teaspoons olive oil
• 2 tablespoons creme fraiche or 2 tablespoons whole sour cream
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350°.
• 2 cut squash in half lengthwise; discard seeds and membrane.
• 3 brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan.
• 4 bake at 350° for 45 minutes or until tender. cool slightly.
• 5 peel squash. squeeze garlic cloves to extract pulp.
• 6 place squash, onion, and garlic pulp in a food processor; process until smooth. add crème fraîche and remaining ingredients; process to combine.
• 7 serve warm.