Best 6 Roasted Butternut Squash Dippers Recipes

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH DIPPERS

Steps:

• Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once., Sprinkle with seasonings. Mix dip ingredients; serve with squash.

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
• Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
• Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
• Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
• Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

SQUASH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
• Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Preheat oven to 350°.
• Cut squash in half lengthwise; discard seeds and membrane.
• Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan.
• Bake at 350° for 45 minutes or until tender. Cool slightly.
• Peel squash. Squeeze garlic cloves to extract pulp.
• Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
• Serve warm.