Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 4-6 servings
medium butternut squash, halved and seeded
tablespoons olive oil
whole head garlic
ounces goat cheese, softened
Juice of 1 lemon
Salt and pepper, to taste
Preheat the oven to 350° F.
Brush the cut side of the squash halves with some of the olive oil and place them on a baking sheet, oiled side down. Cut the top off the head of garlic and drizzle the remaining olive oil over it. Wrap the garlic in aluminum foil and place it 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 into a mixing bowl, reserving a small portion for garnish, if desired. 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. Season with salt and pepper to taste. Transfer to a serving bowl. Serve warm or at room temperature.
Serve this dish with pita chips, lavash crisps, or grilled focaccia bread.
When the leaves begin to change color in the fall, I can’t wait for late harvest vegetables. Earthy and sweet butternut squash makes a vibrant and delicate warm dip for various breads and crisps.
For a fall flavor and vibe, add toasted, chopped nuts such as walnuts, chestnuts, or pecans.
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