Roasted Butternut Squash Dip

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350u00b0 for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.

3. 3

   Place squash, onion, and garlic pulp in a food processor; process until smooth. Add creme fraiche and remaining ingredients; process to combine. Serve warm.

4. 4

   Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.

No additional tips available.