I know I frequently embarrass my husband. Like when I bust out my breakdancing moves at a wedding (including our own). Or when we go out and I get “dressed up” in my nicest workout clothes. Or when I return rotten cheese to the store if it goes bad after only a day. Yes, I return groceries. But apparently this recipe is embarrassing. I completely disagree, but that’s standard around here. As usual, I ran my ideas by Jon for this post. I thought a quick appetizer would be helpful, as now is the time
of year for hosting parties and dinners, oh and when you’re glad you saved that. I was thinking of posting my squash dip. The easy butternut one? Yeah, that one. I don’t think that’s blog-worthy. Are you being serious? Why not? Because it’s embarrassingly easy.
He’s right. Sort of. It is easy. Super easy. We’re talking 2 main ingredients, a few shakes of spice and a food processor. But there’s nothing embarrassing about that. Embarrassing is eating the whole bowl. This is a savory, warm and healthy dip. Serve it with crackers, a baguette, eat it with a spoon…it doesn’t matter, just get this dip in your mouth. So, sorry Jon, add it to the list of “I can’t believe I married this woman.” Reason #126: She blogs about roasted squash dip. Roasted Butternut Squash Dip (Recipe adapted from Cooking Light, November 2004) Ingredients: 2 lbs butternut squash (Usually one large squash or 2 pre-cut packages) 1 medium sweet onion (such as Vidalia) 4 large garlic cloves, peeled 1 tablespoon, plus 1 teaspoon extra virgin olive oil, separated 3 tablespoons 0% greek yogurt (such as Fage) 1/2 teaspoon kosher salt 1/8 teaspoon hot paprika 1/8 teaspoon nutmeg freshly ground pepper to taste Directions hgh aging:
Breakdancing photo courtesy of Randi at http://randivossphotography.com/
Posted on December 21, 2010