• 1 (approximately 2-pound) butternut or other sweet squash
  • 1 small sweet yellow onion, trimmed and quartered
  • 2 garlic cloves, peeled
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons sour cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper

Preheat oven to 350°.

Cut squash in half lengthwise; remove seeds. Place squash, cut sides down, on a jelly-roll sheet and bake until softened, approximately 45 minutes. Remove squash pulp and fully cool.

In a sauté pan, place the olive oil, onions and garlic. Sauté until softened but do not allow to brown. Cool.

Place squash, sautéed onion, and garlic into a food processor; process until smooth. Add sour cream and remaining ingredients; process to combine.

Serve warm or cold with grainy chips or thinly sliced Featherstone Farm bread.




Ref: Featherstone Pottery Fall Sale 2014


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