Wednesday, October 20, 2010

Recipe Day: Butternut Squash Sage Dip

This dip looks so much like Fall that I had to feature it. Of course, I love that it is vegan and healthy and has lots of color and flavor. I will be testing this one out really soon! From Healthy Happy Life.

1 15 oz can of organic butternut squash (or fresh puree)
1/2 cup white bean hummus
*I used Trader Joe's Tuscan White Bean hummus which has tahini, Northern White Bean and garlic accents.
2 tsp roasted garlic
1 cup fresh arugula (crunchier long stalks work best, not baby leaves)
1 Tbsp maple syrup
1/2 orange squeezed
1/2 orange, peeled, sliced into cubes
1 Tbsp fresh orange zest
dash cinnamon
1/4 tsp salt
dash pepper
dash cayenne on top
drizzle of EVOO on top

1. Zest your orange into a large mixing bowl. Then slice orange in half. Squeeze half into the bowl and peel, dice the other half. Toss the orange cubes into the bowl, but leave out a few fresh oranges for garnish.
2. Add the hummus, garlic, maple syrup, cinnamon, butternut squash, salt and pepper into the bowl. Fold and mix well with spoon. whip into a fluffy mixture.
3. Finely chop your arugula. Fold it into the mixture - leave out a few bits for garnish.
4. Place in a 250 degree oven to heat for 25 minutes. Or stick in microwave until heated through (about 1-2 minutes)
5. Garnish dip with arugula, orange, dash of cayenne and a slight drizzle of good olive oil. Serve warm with bread slices for dipping.

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