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.