This dip looks good, but tastes even better
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
Ingredients
  • 2 pound butternut squash, peeled, seeded and diced (see notes)
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 5 to 6 fresh sage leaves
  • 1/2 cup thinly sliced spanish onion
  • 2 tablespoon minced garlic
  • 8 ounce cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup plain yogurt
  • 1 cup shredded asiago cheese
  • salt and black pepper, to taste
  • toasted pepitas, for garnish
  • toasted pumpernickel bread, for serving
Directions
  1. Step 1: Preheat oven to 350 F.
  2. Step 2: On a baking pan, place 2 pounds peeled and diced butternut squash. Drizzle with 2 tablespoons extra virgin olive oil. Roast until tender when pierced with a paring knife, about 20 to 25 minutes. Set aside.
  3. Step 3: Using a medium saute pan over medium heat, heat 2 tablespoons butter. Add 5 to 6 fresh sage leaves and cook until crispy. Remove sage leaves, set aside.
  4. Step 4: Add 1/2 cup thinly sliced Spanish onion to the pan and season with salt and pepper to taste. Reduce heat to low and caramelize the onions, stirring occasionally, about 25 minutes. Add 2 tablespoons minced garlic and cook until fragrant, about 1 minute.
  5. Step 5: Using a food processor fitted with a blade attachment, combine the cooked squash and onions. Pulse to combine. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 1/2 cup plain yogurt and 1 cup shredded Asiago cheese. Process until smooth.
  6. Step 6: Transfer squash dip to a medium saucepan over low heat to warm it up.
  7. Step 7: Once warmed, place squash dip in a serving bowl and sprinkle with the crispy sage leaves and toasted pepitas. Serve with toasted pumpernickel crostini.