Spicy Squash Dip
Ingredients:
One butternut squash/acorn squash/root veggie of your choice
2-4 cloves of garlic
dash of cayenne pepper
2 tablespoons horseradish
dash of salt, pepper, garlic powder
Olive oil
Directions:
Cut the squash in half, remove seeds. Fill cavity with garlic and brush squash with olive oil. Carefully flip over on a cookie sheet, flesh down. Roast at 350 for 35-40 minutes. Remove and let cool for 30 minutes.
Scoop out squash and garlic from shell and place in a blender with all other ingredients. Pulse for 20 seconds. Great with pita or veggies. Can be served warm or cold.
~K
- Posted in Domestic Art, Journal, Kitchen Talk
- Permalink
It is lunchtime and I have nothing so wonderful to eat. drat.
May 13th, 2008 at 9:29 amOooh! I love it. What a fantastic apron.
May 13th, 2008 at 11:14 amSounds yummy! Pretty apron! Do we get to see apron #5 too?
May 13th, 2008 at 1:01 pmI love roasted squash and root vegetables! And garlic! I must get some butternut squash at the grocery store and try this.
The apron is very pretty. The blue pocket is really striking!
May 13th, 2008 at 3:35 pmLooks adorable!
May 13th, 2008 at 5:39 pmWhat a cute apron, Kelli, I like the contrast of the blue with the black and white toile. Thank you for sharing your recipe.
May 14th, 2008 at 12:00 am