Butternut Squash Dip
By: Yuna Wu
Published: Wednesday, December 9, 2009 - 2:14am

Ingredients




2 cups butternut squash puree
4 tablespoons heaping  zesty garlic hummus
1/4 cup organic maple syrup
1 teaspoon dried organic orange peel
3 tablespoons plain soy creamer
the soy creamer will affect the thick-thinness of your dip.
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 for warmth

Preparation

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.

About


Serve the dip lukewarm, with crostini bread, crackers or veggie sticks.