Spicy Squash Dip

May 13th

africankelli apron #4

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

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.


Posted in
Domestic Art, Journal, Kitchen Talk
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6 Responses

  1. It is lunchtime and I have nothing so wonderful to eat. drat.

  2. Rikki May 13, 2008

    Oooh! I love it. What a fantastic apron.

  3. Sounds yummy! Pretty apron! Do we get to see apron #5 too?

  4. I 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!

  5. Looks adorable!

  6. What a cute apron, Kelli, I like the contrast of the blue with the black and white toile. Thank you for sharing your recipe.