Roasted butternut squash and sage dip

Name: Roasted butternut squash and sage dip
Total time: 45 min
Yield: 2 servings
Ingredients: 453.59 g butternut squash; 4 Tbs olive oil; 2 Tbs sage leaves; 0.25 tsps garlic powder; 0.25 tsps black pepper; 1 tsp sea salt; 1 medium onion; 1 clove garlic; 2 fillet anchovies; 56.75 g goat cheese

A flavorful Roasted Butternut Squash and Sage Dip, perfect for the Super Bowl. This recipe is gluten free, primal, and pescatarian, covering 27% of daily vitamins and minerals. It takes approximately 45 minutes to prepare.

Ingredients

butternut squash

453.59 g

olive oil

4 Tbs

sage leaves

2 Tbs

garlic powder

0.25 tsps

black pepper

0.25 tsps

sea salt

1 tsp

onion

1 medium

garlic

1 clove

anchovies

2 fillet

goat cheese

56.75 g

Method

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

Nutrition:

483 kcal

Carbs

34 g

Fat

35 g

Protein

11 g

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