I always have a hard time figuring out what to do with all of my squash... Earlier, I wrote about a wonderful saute with sage, fennel and butter. And while that was incredibly yummy, I can't have it every night...
So, I decided to try something completely out of the box...and the Roasted Summer Squash Dip was born...It is very simply to make and tres magnifique... So here's how you do it:
- Preheat oven to 350 degrees
- Start by cleaning squash and cutting into chunks
- Place on 8x10 baking sheet
- Drizzle with olive oil, add salt and pepper, toss to coat
- Add 2 or 3 cloves of garlic, still in skins, coat with olive oil
- Roast for 25 minutes or until squash and garlic has started to caramelize
- Remove and let cool
Now, this by itself is a great way to prepare squash. You could certainly stop right there, slip the garlic out of its skins, chop and add and eat. But, if you want to make the dip, please proceed...
- Remove garlic from skins
- Add garlic and squash to bowl of food processor
- Pulse squash until it develops a smooth consistency
- Stream in extra virgin olive oil to loosen mixture a bit and add flavor
- Serve with noshing materials (veggies, crackers) or use as spread in pitas and sandwiches
Isn't it gorgeous?
I mean, I would probably make it for the color alone...I hope you enjoy it...let me know!
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