Butternut Squash Dip

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.

3. 3

   Put the squash into a food processor.

4. 4

   Squeeze the cloves of garlic out of their skins and into the processor.

5. 5

   Add the sage, cumin and cayenne, and puree.

6. 6

   Refrigerate, tightly covered.

7. 7

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.