Butternut Squash Pistachio Dip

Fall is here! And although sunny southern California keeps producing 100 and sum degree weather, I am trying to get into the fall festive mood. Thus, I figured butternut squash was the right way to go. Butternut squash has always been a tricky one, because if you do not know how to correctly prepare it, you might risk chopping off a finger. I began by washing my squash to get any excess dirt off that may have traveled with it from the store. I then set my squash on a cookie sheet and placed it in the oven at 400 degrees F for about 20 minutes. Once the 20 minutes had passed, I took the squash out and cut down the center of the squash length wise. I scooped out the seeds and the guts, and sprinkled the seasoning on it. Once seasoned, I placed it facedown onto a pre-coconut oiled pan and placed it back in the oven to roast for another 25-30 minutes. 

Thankfully, that was the hardest part! Once my squash was well roasted, I took it out of the oven and let it cool a bit. Once it was cooled down enough for me to touch it, I used a large spoon to scoop out the rest of the insides. I placed them directly into my large food processor. In addition to the squash insides, I also added in the Ricotta cheese, the yogurt, seasonings, garlic, parsley and pistachios. I turned that baby on and watched as my squash guts turned into a smooth creamy mixture. I then poured it into an oven safe baking pan, mixed in the goats cheese and let it bake for another 10 minutes, or until the goats cheese was a nice golden brown. Let cool, serve and enjoy! Happy Fall!

Butternut Squash Pistachio Dip

Cook and prep time: 1 hour and 10 minutes

Ingredients

  • One 2-pound butternut squash
  • Coconut Oil
  • Sea salt
  • 1 garlic clove, minced
  • 2 teaspoons of garlic powder
  • 3 tablespoons greek yogurt
  • 1 teaspoon of ground pepper
  • 1 cup Ricotta Cheese
  • 1/3 cup of goats cheese ( I used pre herbed goats cheese)
  • ¼ teaspoon cayenne
  • 2 teaspoon of sage
  • 1 tablespoon finely chopped parsley
  • About 20 pistachios, finely chopped

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the whole squash in the oven and bake for 20 minutes.
  3. Take the squash out of the oven. With a large sharp knife, cut the squash in half lengthwise. On the cut inside of the squash, rub the coconut oil, salt, garlic and sage. Place the cut side down on a pre oiled baking sheet. Roast in the oven for 25-30 minutes more, or until you are able to easily slide a fork into the non-hallow half. Leave the oven on. 
  4. After the squash has cooled, scoop out the seeds of the squash and throw away. Then, scoop out the flesh of the squash and place in a food processor. Also add in the whole garlic, nuts, greek yogurt, ¾ cup Ricotta cheese, sage, cayenne and parsley. Transfer to an oven safe baking dish and sprinkle the goats cheese on toy of the mixture. Mix well. 
  5. Bake until the goats cheese is golden, which is about 10 minutes.
  6. Let cool and serve with gluten-free crackers or do as I did, and serve it with the best Tomato and Bacon Sandwich you will ever taste!
Natalie Baugh