Roasted Squash Dip

• 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.

Enjoy!

Ref: Featherstone Pottery Fall Sale 2014