I’m slowly, but surely, closing up shop in my kitchen garden. My latest harvest? Butternut Squash. Other than whipping up a batch of our favorite Butternut Squash Soup, we decided to try something different. How about a dip?! Oh yes. This dip is sweet, savory and has a little zip! (Not to mention its oh-so-gorgeous autumn gold color!) Next, we made a batch of homemade crackers with a package of soft tortillas we had on hand. Fantastic! A perfect fall pre-dinner nibble.

Enjoy!

Love, Nora

 

Harvest Roasted Butternut Squash & Garlic Dip 

Ingredients

1 butternut squash, sliced in half (lengthwise) and seeds scooped out

Several tablespoons of olive oil

Kosher salt

Ground black pepper

1 large head of garlic, with the top ¾” of the pointy end sliced off

Juice of ½ lemon

3 tablespoons of tahini

3 tablespoons of humus

1 teaspoon turmeric

A dash or two of chipotle powder to taste (optional)

Directions

Preheat the oven to 400 degrees. Oil the cut sides of the slices of squash and liberally salt and pepper them. Cover a large baking sheet with aluminum foil and coat with oil. Place the squash cut side down on the pan.

Using a large, sharp knife, carefully slice off the top pointy portion of a whole garlic head. Place the garlic head flat side down on some aluminum foil, and drizzle 1 tablespoon of olive oil over the exposed cloves, adding a pinch of salt on top. Close up the foil and place the garlic head standing on its base next to the squash on the baking pan, and roast for one hour.

Remove squash and garlic and allow to cool.

When you are able to handle them, scoop out the squash flesh and place in a food processor. Squeeze each individual garlic clove (the garlic should come out like tooth paste).  Add the garlic and remaining ingredients to the food processor. Blend until smooth, then adjust salt and hot pepper to taste. (You may need to add a tablespoon or two of water to get a smooth, dip consistency.

 

Oven Baked Tortilla Chips

Ingredients

1 package soft corn tortillas.

Spray oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon sea salt or kosher salt (we used black Hawaiin sea salt)

Directions

Preheat oven to 350 degrees. Cut each tortillas into 8 wedges.

Lightly oil cookie sheets and arrange tortilla wedges in a single layer.

Lightly spray the tops with spray oil.

Mix together well cumin, chili powder, and salt. Sprinkle mixture on top of totilla wedges..

Bake 15 minutes until just crisp. Serve warm.

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