Roasted Butternut Squash Dip

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed. From Cooking Light 2004.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 (2 lb)  butternut squash
• 1  small  walla walla onions or 1  small other sweet onion, trimmed and quartered
• 4  garlic cloves, unpeeled
• 1 1⁄2 teaspoons olive oil
• 2  tablespoons creme fraiche or 2  tablespoons  whole sour cream
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Preheat oven to 350°.
2. Cut squash in half lengthwise; discard seeds and membrane.
3. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan.
4. Bake at 350° for 45 minutes or until tender. Cool slightly.
5. Peel squash. Squeeze garlic cloves to extract pulp.
6. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
7. Serve warm.