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Roasted Butternut Squash Dip with Crème Fraiche Recipe

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This recipe for Roasted Butternut Squash Dip with Crème Fraiche, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash (1.75 to 2 lbs) cut lengthwise and seeded
1 very small yellow onion, cut in half lengthwise
2 large garlic cloves, skins left on
2 tbls pure olive oil
2 tbls crème fraiche
1 ¼ tsps kosher salt
½ tsp freshly grated nutmeg
1/8 tsp cayenne pepper
freshly ground white pepper


From Delicious Dips

Directions:
Directions:
Preheat the oven to 350F. Brush the flesh of the squash, the onion and the garlic generously with olive oil and arrange the squash and onion cut side down on a rimmed baking sheet. Tuck a garlic clove in each cavity of the squash. Roast until very tender when pierced with a fork, about 50 minutes. Set aside until cook enough to handle, about 20 minutes.

Use a spoon to scrape out the flesh of the squash and put it in the work bowl of a food processor. Discard the skins. Squeeze the garlic pulp from the cloves and add to the work bowl along with the onion. Puree until smooth. Add the crème fraiche, slat, nutmeg, cayenne and a few grinds of pepper. Process to combine and adjust seasonings to taste. Transfer to a bowl and serve immediately.

Can be done 3 days in advance. Cover and refrigerate. Rewarm in microwave just before serving.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
1+ hour but can be done in advance

 

 

 

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