Dips are non-negotiable in my family for the holidays. Growing up, there was always one on the table as guests would arrive, and now when we potluck, we divide up courses and we basically treat “dip” as a separate course (not to be confused with: appetizers). LOL. This Roasted Garlic and Butternut Squash Dip has me feeling pretty wonderful about my dip game this year. Roasted garlic adds this nutty/earthy and slightly sweet flavor to the already sweet squash. The combination is a velvety, bright and delicious dip – perfectly paired with SAVORY to get all the flavors in there. I’m using Simple Mills Sprouted Seed Everything Crackers and the marriage is perfect! Though, what doesn’t taste amazing on “Everything” crackers, I say!
Orange food is synonymous for Fall and Winter for me. If you peruse my Fall recipes… you’ll see what I mean. Squash is just one of my favorites, all the varieties are wonderful and they last forever on the countertop. So for those of you scared to buy produce in fear of it going bad too quickly… MAKE FRIENDS WITH SQUASH RN. It will make you a believer. I love putting it in soups, stuffing them, or just roasting them up and adding it to my plate as a side or on top of a yummy salad. The possibilities are endless… so now I’m adding dip to the mix.
I don’t just love butternut squash because of it’s sunny color and ability to last for weeks on my counter though, guys. I love it because it’s a sweet veggie which can seriously help keep sugar cravings at bay. And of course, because of it’s nutrient-dense properties making it helpful for digestion, blood pressure, skin/hair and much more. It’s packed with Vitamin A, Potassium (1 cup has even more than a banana!), and Fiber. What a straight A student of the squash family, am I right?
Let’s talk about these heavenly, crunchy savory crackers that compliment the sweet dip ever so perfectly, shall we? I saw these getting popular and all my friends would tell me how amazing they were for months and months, but guess what… little old me was steering clear of nuts and seeds, being on 6 months of AIP and all. So you can bet when I was able to successfully include nuts and seeds again, these were HOT on my list to try! Well, they were worth the wait.
The ingredients are amazing, have a look for yourself:
Sprouted Seed Blend (Sunflower, Flax, Chia), Tapioca, Cassava, Hemp Seeds, Organic Sunflower Oil, Organic Onion, Organic Garlic, Sea Salt, Rosemary Extract
That’s right… no crazy weird ingredients, all REAL food, but with all the convenience in the world still! I’d also like to highlight the word SPROUTED here. YES! the seeds are sprouted which makes them easier to digest and helps to remove much of the outer layer which includes phytates that can impede some nutrient absorption. Sprouted nuts and seeds are THE BEST way to eat them if you can swing it. Needless to say, these are my new favorites.
Whether you’re looking for an epic holiday spread or something to munch on. You have to give these a go, and they have plenty of other awesome products to also check out. And as for dips… You’re going to want to try this one so you can make “dip” it’s own course this season 🙂
Sweet, savory and perfect for dipping - this would look perfect on your fall/winter holiday table. The roasted garlic lends a mild, earthy and nutty taste and velvety texture along with the sweetness of the squash and a little more zing from the rosemary, this dip celebrates the season's finest. [Paleo, AIP-friendly, Vegan, Dairy-free, Whole 30]
- 1 small-medium butternut squash
- 2 garlic heads/bulbs (approx. 10-12 cloves in each)
- 2.5 Tbsp extra virgin olive oil (divided)
- 2 tsp coconut oil
- pinch sea salt (to taste)
- 2 tsp dried rosemary (crushed)
- 1 box Simple Mills Sprouted Seed Everything Crackers
- optional: any other garnishes like fresh rosemary and crudité
Pre-heat oven to 400f degrees and line a large baking sheet with parchment paper.
Carefully slice the squash in half, lengthwise. Leave the seeds (it's easier to scoop them out when cooked), and lightly brush the cut surfaces with a bit of coconut oil. Place flat side down at first onto the parchment paper.
Next, prep the garlic. Simply chop just the tippy top of your garlic bulb to expose some of the cloves. Drizzle with a little bit of olive oil and wrap each bulb separately with tin foil.
Place both the squash and garlic in the oven together. Set the timer for 40 minutes. Half-way through, flip the squash over so the flat side faces up. The squash should be tender when done, if it requires more time, remove the garlic and finish the squash off.
When squash is finished, scoop out the seeds and discard. When cool enough to handle, scoop out the middle of the squash and add to a food processor.
When garlic is cool enough to handle, squeeze from the very bottom so the soft garlic comes bursting out - squeeze all cloves into the food processor as well. Get any remnants in there with your fingers.
Add 2 Tbsp extra virgin olive oil, plenty of sea salt to taste and dried rosemary. Mix well until everything is well incorporated. Taste and season as needed.
Serve in a small bowl alongside your crackers and crudité.
This post was sponsored by Simple Mills. All opinions are my own.
As a reminder, I only work with brands I consume myself and would recommend to my clients and followers.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!