Sunday, March 29, 2015

Using the butternut squash: butternut squash and goat cheese dip

I saw this recipe for butternut squash and goat cheese dip a few weeks ago. Given my desire to use the butternut squash in the pantry, I decided to try it.

I roasted a small butternut squash.
Then mixed it with half of an 11 oz log of goat cheese. The recipe called for the full log, but it seemed like a lot of cheese.
Instead of the pita recommended in the recipe, I used thin crackers.
I liked it; husband was not a fan. I'm also learning that blending butternut squash with dairy products leads to food that has the same color as Cheese Whiz.

For those of you playing along at home: I now have 8 butternut squash left in the pantry.

1 comment:

  1. Another squash suggestion:
    I made it with some pumpkin from our CSA and it was really good. I don't have a grill pan so I just sauteed the slices (cut very thin) in a pan.
    I also see she has a butternut squash and bean soup, which I haven't made: