Butternut Squash Dip
but so many party dips are dairy based, or whipped up with packaged soup mix! This recipe is adapted and inspired by a recipe I found in Natural Living magazine so credit goes to Renee Loux - who also offers up a bunch of other great party recipes. Hope you like it too....what you need ~
~ a medium sized butternut squash*
~ 2 Tablespoons of olive oil
~ 1 or 2 cloves of garlic
~ (optional teaspoon of honey or maple syrup, I don't use this but it's an option in the original recipe, so up to you)
~ 1 tsp grated ginger root~ 1 tsp fresh rosemary & 2 tsp fresh thyme leaves (or herbs of choice really)
~ sea salt
~ black pepper
~ teaspoon of tumeric powder
* Next time I make this I think I will do half sweet potato, half squash, to see how that goes, I think it will be yummy - if you don't like squash, just try this with sweet potato instead)
what to do ~
~ Peel your squash, cut in half lengthwise and then cut into equal size cubes (about an inch, but same size as each other is the main key here, for equal cooking).
~ Put into a saucepan and cover with filtered water (plus two inches of water).
~ Boil then simmer until cooked (about 7 or 8 mins but check with a fork to know when they are ready).
~ For the last minute of cooking the squash, throw in your garlic to blanche it.
~ Drain liquid (save the drained water - you will need some for the mix if you are using a blender rather than a food processor, and you can also save the water for a stock or to water plants when it's cool if you like)
~ Run your squash under the cold tap and allow to cool.
~ Place everything in the blender or food processor (be conservative with salt and pepper 'til you have tasted it) and blend 'til smooth. If you are using a blender, add a teeny little bit of the saved cooking water, just enough to get the blender to cooperate!
~ Taste it, see if it needs more seasoning.
~ Perhaps you would like it to be spicier? You may want to add some fresh jalapeno or a pinch of cayenne or a little bit o' hot sauce?
~ Transfer to a lovely ceramic bowl and garnish with a sprig of something pretty, like cilantro or rosemary - maybe even sprinkle with a little bit of smoked paprika - and serve with sliced veggies, or whatever you normally eat your dip with. It will last in the fridge, covered for about 3 days.
~ Peel your squash, cut in half lengthwise and then cut into equal size cubes (about an inch, but same size as each other is the main key here, for equal cooking).
~ Put into a saucepan and cover with filtered water (plus two inches of water).
~ Boil then simmer until cooked (about 7 or 8 mins but check with a fork to know when they are ready).
~ For the last minute of cooking the squash, throw in your garlic to blanche it.
~ Drain liquid (save the drained water - you will need some for the mix if you are using a blender rather than a food processor, and you can also save the water for a stock or to water plants when it's cool if you like)
~ Run your squash under the cold tap and allow to cool.
~ Place everything in the blender or food processor (be conservative with salt and pepper 'til you have tasted it) and blend 'til smooth. If you are using a blender, add a teeny little bit of the saved cooking water, just enough to get the blender to cooperate!
~ Taste it, see if it needs more seasoning.
~ Perhaps you would like it to be spicier? You may want to add some fresh jalapeno or a pinch of cayenne or a little bit o' hot sauce?
~ Transfer to a lovely ceramic bowl and garnish with a sprig of something pretty, like cilantro or rosemary - maybe even sprinkle with a little bit of smoked paprika - and serve with sliced veggies, or whatever you normally eat your dip with. It will last in the fridge, covered for about 3 days.
Happy Holiday Parties!
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