Crispy sage leaves and toasted pepitas add flavor and texture to creamy butternut squash dip.This recipe is from Harvest Seasonal Grill & Wine Bar in Delray Beach, Florida, and was originally published in the South Florida Sun Sentinel.
Category: not set
Cuisine: not set
2 pound butternut squash peeled, seeded and diced (see notes)
2 tablespoon extra virgin olive oil
2 tablespoon butter
5 leaves
1/2 cup thinly sliced spanish onion
2 tablespoon minced garlic
8 ounce cream cheese softened
1/4 cup sour cream
1/2 cup plain yogurt
1 cup shredded asiago cheese
salt and black pepper to taste
toasted pepitas for garnish
toasted pumpernickel bread for serving
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