I’ve become a big fan of dips – give me a variety pack of hummus flavors, or a savory baba ganoush, or a pile of guacamole any day and I’ll lay into it. I wasn’t expecting that butternut squash would make such a fantastic dip, though; rather than a recipe, today I present something I affectionately call a “mess-cipe” – something that easily could have turned out terribly as an experiment in the kitchen but which instead turned out delicious!
I was eager to roast up the butternut squash, so I added basil, oregano, and some last sprigs of rosemary that I had handy but after it finished cooking I kinda… left it in the oven to cool? I went about my afternoon, busy, and then came back to cooled-off, gooey squash. It was easy to separate the chunks from their skin, but then I wasn’t sure what I was going to do with it. My thought was “Pasta sauce,” along the lines of some you might have seen used on “butternut squash mac and cheese.”
I didn’t have a lot of cheese available, but I added cheese and milk, and used the food processor to mix it up. I made Husband a bowl of pasta and covered it in the sauce, which he vouched was sweet but flavorful, a perfectly fine dinner. What I noticed, though, was that since it was all fairly cool, it was really firmer than a sauce… more like a dip.
Instead of serving myself pasta, I dug a tortilla chip into the mixture, and crunched into it… PERFECT. While not a normal dip for tortilla chips, the mixture was too smooth for me to want it on something else soft like pasta, so I got the satisfying crunch and also the yummy flavor of butternut squash. I cannot give you exact measurements, but I definitely recommend that you try something like “mashed butternut squash” and have chips or crackers with it – the flavor is unusual but the texture is perfect for a dip.