rosemary delicata squash dip
Photo Credit: Jennifer Olson

Rosemary Delicata Squash Dip

Delicata squash is a fall favorite, sweet and tender with an edible skin—no need to peel. This dip will come together quickly after squash is roasted.

By Genevieve Doll

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rosemary delicata squash dip

Rosemary Delicata Squash Dip

Delicata squash is a fall favorite, sweet and tender with an edible skin—no need to peel. This dip will come together quickly after squash is roasted.
Course: Dip
Keyword: dip, pita chips, rosemary, squash
Servings: 3 cups
Calories: 579kcal
Author: Genevieve Doll

Ingredients

  • 2 delicata squash (about 1 ½ pounds)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 cup vegetable stock
  • 1 teaspoon chopped rosemary, more for garnish
  • pita chips and olives for serving

Instructions

  • Preheat oven to 425°. Remove ends of squash, and slice lengthwise. Use a spoon to scrape out seeds. Slice halves into ½-inch half-moons.
  • Place on a parchment-lined baking sheet, and toss with 1 tablespoon olive oil and ¼ teaspoon salt. Spread in a single layer, using a second baking sheet if needed. Bake 20 minutes, until squash begins to brown and is easily pierced with a fork.
  • Transfer to a food processor, and blend with stock, remaining 2 tablespoons olive oil and ¾ teaspoon salt. Process until smooth. Add rosemary; blend until well combined.
  • Transfer to a serving bowl, and garnish with chopped rosemary. Serve with pita chips and olives.

Nutrition

Calories: 579kcal | Carbohydrates: 43g | Protein: 9g | Fat: 43g | Sodium: 501mg | Fiber: 5g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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