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
- 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
- Preheat the oven to 400 degrees F.
- Place the whole squash in the oven and bake for 20 minutes.
- 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.
- 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.
- Bake until the goats cheese is golden, which is about 10 minutes.
- 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!