BUTTERNUT SQUASH DIP

 

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Ingredients

  • 2.2 lb Butternut squash
  • 1 Tbsp wasabi (or honey [to taste] if you can't handle the heat :P)
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1/3 cup + 1 1/2 Tbsp olive oil

Directions

  • Roast or steam the butternut squash.
  • If you roast the squash, cut in pieces, then drizzle with oil and season with salt and pepper first.
  • Roast at 325F until soft, stirring frequently.
  • Once squash has cooled, pass through a sieve or purée in a blender.
  • Add lemon juice and wasabi and mix together. Season to taste.
  • Cover and refrigerate.

Notes

Categories: Appetizer  Dip  Oven 
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