Butternut Squash Dip
Published: 10/14/2009 by Healthy. Happy. Life
Perfect Butternut Squash Dip
vegan, makes 2 cups
recipe time: 10 minutes
1 15 oz. can organic butternut squash
*I used Farmers Market organic brand of canned squash.
4 heaping Tbsp zesty garlic hummus
*I used Whole Foods fresh zesty garlic hummus, the fresher the better
1/4 cup organic maple syrup
1 tsp dried organic orange peel (spice bottle)
2-3 Tbsp soy creamer (plain flavor)
*the soy creamer will affect the thick-thinness of your dip.
1/2 tsp sea salt
1/4 tsp fresh black pepper
5 large fresh sage leaves, finely chopped
optional: dash of cayenne for a spicy accent, dash of cinnamon to turn up the 'warm' fall flavor
Directions:
1. Spoon butternut squash puree into a small-medium mixing bowl.
2. Add hummus, maple syrup, soy creamer, orange peel, salt and pepper.
3. Whip mix well until dip is smooth and well blended.
4. Fold in a pinch of sage leaves.
5. Microwave on high for 1 minute or until dip is warm. (Heating dip allows for the flavors to mesh together.)
6. Fold in the rest of your sage leaves and your salt to taste. If adding cayenne and/or cinnamon, fold in a dash now. Microwave for another 20 seconds, whip well again.
7. Spoon dip into a serving dish. Garnish with a fresh sage leaf.
8. Serve with crostini bread, crackers or veggie sticks. This dip is to be served luke warm to room temperature. So if it sits out for a while, that's OK. But if you'd prefer, you can serve it warm-hot.
Fresh Squash Note: If you'd like to use fresh butternut squash you certainly can! Simply cook and puree the squash and use in place of cann
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