Since we are almost to the most glorious time of year when fresh, delicious produce is in abundance, I will share one last winter squash recipe. Of course, no where does it say that you can’t make this any time of year, because it is pretty darn tasty and even better that it’s light and healthy as well. One thing I love about butternut squash is that it has a pretty good shelf life and can be kept unrefrigerated in a cool place up to about a month! That being said, I needed a dish to take to the Super Bowl party this year at our friends’ house and didn’t have time to make it to the store, so it really worked out nicely that I had a butternut squash on hand. Year round there are staples that I keep in the kitchen. Goat cheese, cream cheese, milk (obviously), fresh garlic, fresh herbs to name a few and those staples helped me come up with this light and healthy dip, so that maybe I would take one less swipe in the ole buffalo chicken dip bowl! I also had a pack of whole wheat tortillas on hand, so as to not disrupt the “light and healthy” of my dip, I decided to make some Rosemary & Sea Salt Baked Chips to serve with it and skip the fried ones! And just like the game, this dip was “lights out”!!!!
Here are a couple more butternut squash recipes that you might like:
This creamy dip is light and healthy and easy to make and is perfect with Rosemary & Sea Salt Baked Chips!
- 1 medium butternut squash, halved lengthwise and roasted until tender
- 1/2 tablespoon Smart Balance spread
- 1 leek, sliced thinly and sauteed until tender
- 1 tablespoon Smart Balance spread
- 4 oz 1/3 reduced fat cream cheese
- 2 oz goat cheese
- 1 tablespoon milk
- Salt & pepper to taste
- Shredded Parmesan cheese for topping
- Heat oven to 400 degrees F. Cut each squash in half lengthwise. Scoop out seeds. Place one teaspoon of butter or margarine in each half. Roast skin side down for for 40 minutes or until fork tender.
- Place 1 tablespoon Smart Balance spread in a saute pan over medium heat and melt. Add sliced leeks and saute until tender about 10 minutes turning often.
- Scoop the squash from the skin into a large bowl. Add cream cheese, goat cheese, milk and sauteed leeks. Stir to combine. Season with salt & pepper. Pour into a lightly greased 8x8 glass baking dish and top with Parmesan cheese.
- Heat oven to 350 degrees F. Bake goat cheese mixture for about 20 minutes or until cheese is melted.
- Serve with Rosemary & Sea Salt Baked Chips