Perfect Butternut Squash Sage Dip

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://kblog.lunchboxbunch.com/2009/10/perfect-butternut-squash-dip-party.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 teaspoon dried organic orange peel (spice bottle)
3 tablespoons soy creamer (plain flavor)
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
5 large fresh sage leaves, finely chopped
optional: dash of cayenne for a spicy accent, dash of cinnamon to turn up the 'w

Preparation

1
Directions:
2
Spoon butternut squash puree into a small-medium mixing bowl.
3
Add hummus, maple syrup, soy creamer, orange peel, salt and pepper.
4
Whip mix well until dip is smooth and well blended.
5
Fold in a pinch of sage leaves.
6
Microwave on high for 1 minute or until dip is warm. (Heating dip allows for the flavors to mesh together.)
7
Fold in the rest of your sage leaves and your salt to taste. If adding cayenne and/or cinnamon, fold in a dash now. Microwave for another 20 seconds, whip well again.
8
Spoon dip into a serving dish. Garnish with a fresh sage leaf.
9
Serve with crostini bread, crackers or veggie sticks. This dip is to be served luke warm to room temperature. So if it sits out for a while, that's OK. But if you'd prefer, you can serve it warm-hot.
10
Fresh Squash Note: If you'd like to use fresh butternut squash you certainly can! Simply cook and puree the squash and use in place of canned.

Tools

 



Comments

Helen Pitlick's picture

I would DEFINITELY serve this at a party, even if that party was just me and a bag of pita chips.

About

My recipe for Perfect Butternut Squash Dip is just about....perfect. Creamy butternut squash is accented by savory-sweet fall flavors like: garlic, sage, maple and orange peel. Plus it takes only minutes to make this party approved dip. It's served at room temperature, so it's hassle free for your at-home happy hour or holiday party. Super easy, super healthy and super duper dip-licious. Get my recipe...

Healthy dip. Protein from the hummus, fiber from the squash and hummus and vitamins and minerals from the super food butternut squash. Vitamin A galore. Plus this creamy dip is hearty and filling. If you want to lighten up the calorie content, simply replace the soy creamer with soy milk or orange juice. You can even use less hummus or a bit less maple syrup for a mellower sweetness. Butternut squash is fat-free and contains 50 calories per half cup. This dip recipe is fantastic!

Perfect Butternut Squash Dip
vegan, makes 2 cups
recipe time: 10 minutes

1 15 oz. can organic butternut squash
*I used Farmers Market organic brand of canned squash.
4 heaping Tbsp zesty garlic hummus
*I used Whole Foods fresh zesty garlic hummus, the fresher the better
1/4 cup organic maple syrup
1 tsp dried organic orange peel (spice bottle)
2-3 Tbsp soy creamer (plain flavor)
*the soy creamer will affect the thick-thinness of your dip.
1/2 tsp sea salt
1/4 tsp fresh black pepper
5 large fresh sage leaves, finely chopped
optional: dash of cayenne for a spicy accent, dash of cinnamon to turn up the 'warm' fall flavor

Directions:

1. Spoon butternut squash puree into a small-medium mixing bowl.

2. Add hummus, maple syrup, soy creamer, orange peel, salt and pepper.

3. Whip mix well until dip is smooth and well blended.

4. Fold in a pinch of sage leaves.

5. Microwave on high for 1 minute or until dip is warm. (Heating dip allows for the flavors to mesh together.)

6. Fold in the rest of your sage leaves and your salt to taste. If adding cayenne and/or cinnamon, fold in a dash now. Microwave for another 20 seconds, whip well again.

7. Spoon dip into a serving dish. Garnish with a fresh sage leaf.

8. Serve with crostini bread, crackers or veggie sticks. This dip is to be served luke warm to room temperature. So if it sits out for a while, that's OK. But if you'd prefer, you can serve it warm-hot.

Fresh Squash Note: If you'd like to use fresh butternut squash you certainly can! Simply cook and puree the squash and use in place of canned.

Yield:

2.0 cups

Added:

December 7, 2009

Creator:

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