Monday, December 7, 2015
Butternut squash dip
A perfect orange visitor to a Halloweeen party.
1 medium butternut squash
14 oz canned white beans (like cannellini)
1 clove garlic
juice of one lemon
1 tsp chipotle chili powder
1-2 tbsp maple syrup
Cut the squash in half, remove seeds and place onto an aluminum foil-lined baking sheet, cut-side-down. Bake in a preheated 400F oven for an hour.
Scoop out the roasted squash insides. Add to a food processor with the drained beans and other ingredients. Taste and adjust seasoning.
Serve with tortilla chips. Garnish with some green herbs.