Sage-Citrus Butternut Squash Dip

This light and zesty butternut squash dip is festive with fall flavors like garlic, sage, citrus and pepper. Whip this party-approved dip up in just ten minutes!

Prep Time4

Cook Time6

Total Time10

Servings:

Author: Kathy Patalsky

Equipment

small soup pot

Ingredients

12 oz butternut squash puree unsweetened
¼ cup garlic hummus
2-3 tablespoon maple syrup
3 tablespoon extra virgin olive oil
4 fresh sage leaves finely chopped
½ teaspoon salt
1 satsuma tangerine medium
freshly-ground black pepper to taste
1 clove garlic minced - optional
1 sage leaf for garnish

Instructions

Add the butternut squash, maple syrup and hummus to a small bowl. Zest the entire tangerine over top, then slice it in half and squeeze the juice into the bowl. Add in the salt and black pepper. start with a pinch of pepper and add more later to taste. Stir this mixture well to smooth any lumps and combine everything. Set aside.
Over medium heat, warm a small soup pot. Add in two tablespoons of extra virgin olive oil, along with the chopped sage and optional minced garlic. Turn heat to high and cook just until the sage begins to darken in color and sizzle. Usually 1-2 minutes should do it.
Pour the squash mixture into the soup pot and stir it with the crispy sage oil. Turn the stove heat back up to medium and bring to a low simmer. Warm for 2-3 minutes to heat the dip.
From here, you can 1) pour the dip right into your serving dish and serve warm or 2) pour into an oven-safe serving dip and warm the dip in the oven at 400 degrees for 5-10 minutes.
when ready to serve, drizzle the other tablespoon of EVOO right over top the dip, and garnish with a leaf of sage. Serve with veggie sticks and chunks of toasted crusty bread, drizzled in oil.

Notes

Tweaks to try:

a few pinches of cinnamon
a few pinches of cayenne or spicy paprika
more hummus for an earthier, beany flavor
roasting squash and making a DIY puree

Nutrition Estimate