The Dish:
Once guests taste this dish, they will be hooked! The toppings are simple but add great color and added flavor layers. I have swapped out the goat cheese for feta and it was equally as delicious!
Serving Size: 1/4 cup | Servings: 8
INGREDIENTS
3 cups peeled and diced butternut squash (about 1 medium squash)
1 tablespoon olive oil
1/8 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried rosemary
1/3 cup crumbled goat cheese
1 cup garlic white bean dip (below)
1/4 cup pine nuts
1/4 cup pomegranate
1 tablespoon chopped fresh parsley
Garlic White Bean Dip (can also be enjoyed on its own)
1 tablespoon olive oil
3 minced garlic cloves
1 15-ounce can drained and rinsed low-sodium cannellini beans
1 tablespoon lemon juice
¼ teaspoon black pepper
⅛ teaspoon sea salt
DIRECTIONS
Preheat oven to 350°F. Place squash on a baking sheet and drizzle with olive oil, salt and pepper. Toss to coat, then bake for 55 to 65 minutes or until squash is fork-tender and edges have begun to brown. Let cool for 5 minutes once finished.
While the squash is roasting prepare the garlic white bean dip: In a nonstick skillet, heat olive oil over medium heat for 1 minute. Add garlic and sauté for 1 minute.Turn off heat and transfer garlic and oil to a food processor. Add beans, lemon juice, pepper and salt and puree on high for 1 to 2 minutes until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
In a food processor, puree squash, rosemary, goat cheese and bean dip until smooth, then transfer to a serving dish. Top with pine nuts, pomegranate seeds and parsley. Serve warm.
Calories per serving: 123
Thank you, Food & Nutrition!
Recipe Source: https://foodandnutrition.org/november-december-2017/butternut-squash-goat-cheese-white-bean-dip/
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