Warm Butternut Squash Dip with Gruyere and Pistachios

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Cut the squash in half lengthwise and scoop out the seeds.

3. 3

   Rub with olive oil and salt and arrange cut side down on a parchment-lined baking sheet.

4. 4

   Roast in the oven for 45 minutes, or until a fork easily slides in and out of the squash.

5. 5

   When cool enough to touch, scoop out the squash flesh and reserve in a bowl.

6. 6

   Stir in the garlic, mayo or creme fraiche, 3/4 cup cheese, cayenne and parsley.

7. 7

   Taste for seasoning and add more salt as necessary (youll probably need 1/2 teaspoon).

8. 8

   Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.

9. 9

   Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.

10. 10

    Serve immediately with gluten-free crackers or baguette rounds.

* Per serving · 4 servings · Values may vary.