Roasted Butternut Squash Dip

Time:  40 minutes
Serves:  12 as an appetizer

Ingredients:

• 1 (20oz) package Simple Beginnings Cubed Butternut Squash
• 2 tablespoons olive oil
• Salt and pepper
• 1 small garlic head
• 3 ounces goat cheese (softened)
• 2 teaspoons sriracha sauce (more or less depending on desired heat)

Directions:

• Preheat oven to 400 degrees F.
• Place cubed butternut squash on a sheet pan, drizzle with olive oil and season with salt and pepper. Turn the garlic bulb on its side and slice off the top ¼ so that each clove is exposed. Drizzle the cut bulb with olive oil and wrap it tightly in foil. Place the foil wrapped garlic onto the baking sheet and bake the squash and garlic together for 30 minutes, or until squash is tender. Remove the pan and cool.
• Once cooled, remove the roasted garlic from the foil and squeeze the bulb to remove the garlic (the cloves should easily pop out of the skins when squeezed). Blend the garlic, roasted butternut squash, goat cheese and sriracha. Mash or blend until smooth. Season with salt and pepper. 

Serve with celery sticks and bread rounds. 

This is a wonderful appetizer for any party!

Simple and delicious!

Chef Linda ~ A good life deserves great food...