Use this tasty blend of squash and carrots as a dip for vegetables or spread it on bread or crackers.
1⁄2 Cup (8 tbs), chopped
1 Clove (5 gm)
1 , chopped
1 Cup (16 tbs)
1⁄4 Cup (4 tbs)
Peel and cube the butternut squash. Coarsely chop the onion. Peel and smash the garlic clove. Chop the carrot into 1/2 inch chunks. In a large stock pot, add all of the vegetables and the vegetable stock. Bring to a boil, cover, lower the temperature and simmer until the squash is soft -- 20-25 minutes.
Drain the vegetables in a colander (save the liquid for soup).
In 3-5 batches, put a portion of the vegetables into a food processor and drizzle in 1-2 tablespoons of olive oil. Process until it is very smooth. Transfer the butternut squash butter to a large bowl. Repeat this process (using the rest of the olive oil). Stir in the salt and adjust to taste.
Have you tried any interesting recipe with butternut squash? Well here is a really interesting dip prepared using this squash. A healthy recipe that is simply boiled and then flavored, it can be served with chips, crackers or even as a bread spread! Watch the video to learn how.