Super Bowl Sunday

It’s Super Bowl Sunday and I don’t care much about football anymore, but I do love to cook. Seems like a good time to share a healthy snacking alternative. This recipe is based on a recipe for roasted butternut squash dip originally shared by the Cooley Family Farms. I had a whole pumpkin on hand, so that’s what I used instead of butternut squash.

photogrid_1486340734759.jpgRoasted Pumpkin Dip

  • 1 2-pound pumpkin (or squash)
  • 1 small onion, quartered
  • 4 garlic cloves
  • 1 1/2 t. olive oil
  • 2 T. sour cream
  • 3/4 t. salt
  • 1/8 t. cayenne pepper
  • 1/8 t. nutmeg
  • 1/8 t. ground black pepper

Preheat oven to 350 degrees F. Halve and clean the pumpkin. Brush pumpkin, onion quarters, and garlic with olive oil. Roast in a glass baking dish for 45 minutes or until tender. Cool slightly and scrape out pumpkin flesh. Puree pumpkin in food processor or blender until smooth. Add remaining ingredients and blend until smooth.

Serve warm on toasted baguettes or with pita chips or with veggies. Personally, I’m going to use this when I make Buddha bowls.


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