Roasted Butternut Squash and Sage Dip

Name: Roasted Butternut Squash and Sage Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 lb Butternut Squash (1 pound Two Butternut Squash, peeled, seeded and cubed into 1 inch cubes); 4 tbsp Olive Oil (4 Tbs. Olive Oil); 2 tbsp Mint (2 Tbs. chopped fresh sage); ¼ tsp Garlic Powder (1/4 teaspoon garlic powder); ¼ tsp Black Pepper (1/4 teaspoon fresh ground pepper); 1 tsp Sea Salt (1 teaspoon sea salt); 1 piece Yellow Onion (1 medium onion, roughly chopped); 1 clove Garlic (1 clove of garlic chopped); 2 fillet Anchovies (2 Anchovy fillets); ¼ cup Goat Cheese (1/4 cup crumbled goat cheese)

50 minMediterranean

Servings2

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Gluten Free
Paleo
Pescatarian

Steps

1Preheat Oven to 350 degrees
2Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.
3Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.
4Remove from oven and allow to cool to touch.
5While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.
6Remove from heat and allow to cool a bit.
7Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.
8Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.