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]
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.