Spicy Squash Dip

May 13th

africankelli apron #4

Ingredients:
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

Directions:
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.

~K

Posted in
Domestic Art, Journal, Kitchen Talk
Follow the comments.

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.

Leave a Comment: