creamy roasted squash and bean dip topped with cranberries, walnuts, and cider syrup drizzle
If you are looking for a new appetizer for the autumn months, look no further. This delicious dip is the perfect blend of sweet and savory fall flavors. Roasted squash, browned butter beans, and aromatic sage create the creamy base. Accents of crunchy walnuts and cranberries with a sweet cider drizzle crown the top, in perfect harmony. All you need to accompany it is some fresh baked bread.
The key to this dip is having a good blender, to ensure a silky-smooth texture. The other steps are simple – a bit of roasting and browning to get beautiful warm notes and flavors. Due to the time it takes to roast squash, this recipe does take a while to prepare. However, you definitely can make components early, such as the roasted squash, or even the whole dip and then just add the toppings when you are ready to serve. This dip can be served warm or at room temperature.
I hope you enjoy this perfect addition to any fall feast.
– The Recipe –
Fall Harvest Dip
prep time:10 min
total time:45-55min
makes: 1.5 cups
Ingredients
Dip Base
- 3 c butternut squash, peeled and cut in 1/2 in cubes
- 4 large garlic cloves
- 3 tbsp olive oil
- 1/2 tbsp salt
- 1.5 tbsp salted butter
- 6 large fresh sage leaves
- 1 can (15 oz) great northern beans
- 1/8 c reserved bean juice
- 1/4 c water
- 7 grinds of freshly ground pepper
Toppings
- 1/4 c apple cider
- 1.5 tbsp roughly chopped dried cranberries
- 1.5 tbsp toasted walnuts
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the squash and place on a baking tray along with the cloves of garlic still in their skins.
- Coat the vegetables with 1 tbsp of oil and 1/8 tsp of salt.
- Roast until soft, about 35-45 minutes, stirring every 15 minutes.
- While the squash and garlic roast, in a medium frying pan melt the butter on medium heat.
- When the butter foams, add the sage and continue to cook until the butter is brown.
- Drain and rinse the beans reserving 1/8 c of the juice.
- Add the beans to the butter and cook on medium for 1-2 minutes to warm.
- Add the beans to a blender along the juice and remaining dip base ingredients.
- In the frying pan toast the walnuts over medium heat until they begin to brown slightly, about 2-3 minutes.
- In a small saucepan, heat the cider until it reduces by about 3/4 and thickens slightly.
- Once the squash is soft, remove it from the oven and add it to the blender along with the garlic (squeezed out of the skins)
- Blend on high until smooth.
- Place dip in serving bowl and top with the dried cranberries and walnuts. Then drizzle with the apple cider syrup.
- Garnish with a sage leaf if desired and serve with fresh bread.
Apricity 