Name: Rosemary Delicata Squash Dip
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

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How this works

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: 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

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