A creamy dip made from sweet butternut squash and tangy goat cheese with a hint of nutmeg and savory rosemary. The perfect appetizer for any holiday party.
Ingredients
2 teaspoons avocado or other high-heat oil
16 ounces diced butternut squash
4-5 ounces fresh goat cheese (chèvre)
2 teaspoons finely minced fresh rosemary
¼ teaspoons freshly grated nutmeg
salt and pepper, to taste
Instructions
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. Remove from oven and let cool slightly.
Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2014/12/roasted-butternut-squash-dip.html