Roasted Butternut Squash Dip
A delicious, melt-in-your-mouth dip using seasonal ingredients like butternut squash and brown butter sage for the perfect fall appetizer!
Servings: 8
Calories: 71kcal
Ingredients
- 1 cup cubed butternut squash 1/2 inch cubes
- 1 tbsp olive oil
- 1 tsp allspice
- 1/4 tsp kosher salt
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 1 container labneh
- 1/4 cup pomegranate arils optional
- your favorite crackers for dipping I used La Panzanella Croccatini
Instructions
- Preheat the oven to 400°F.
- Toss the cubed butternut squash with olive oil, all spice, and salt. Spread the squash evenly on a baking sheet.1 cup cubed butternut squash, 1 tbsp olive oil, 1 tsp allspice, 1/4 tsp kosher salt
- Roast for 12-15 minutes, or until the squash is fork tender and lightly caramelized. Let it cool slightly.
- In a medium pan, melt the butter over medium heat. Once melted, add the sage leaves and cook for 3-4 minutes, stirring occasionally, until the butter turns golden brown and the sage leaves become crispy. Remove the sage and butter from the heat and add a pinch of salt.4 tbsp unsalted butter, 8 fresh sage leaves
- Spread the labneh on the bottom of your serving dish, creating an even layer, then place the roasted butternut squash on top. Drizzle the as much of the brown butter sage sauce over the squash as you like, making sure to include some of the crispy sage leaves. Add the pomegranate arils on top, if using and serve. You can also add a little drizzle of honey if you like.1 container labneh, 1/4 cup pomegranate arils
Nutrition
Calories: 71kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.05mg
