About this recipe:This dip is made from roasting butternut squash and garlic, then mashing them together with goat cheese and lemon juice, before topping it with finely chopped walnuts. Serve with crostini, crackers or crusty bread.
1 medium butternut squash, halved and seeded
3 tablespoons olive oil
1 bulb garlic, kept whole
300g goat cheese
1 lemon, juiced
4 tablespoons finely chopped walnuts
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Brush the cut side of the squash halves with some of the olive oil and place them oiled side down on a baking tray. Cut the top off of the bulb of garlic and drizzle the remaining olive oil over it. Wrap in foil and place on the baking tray with the squash.
Bake for about 40 minutes or until the squash can easily be pierced with a fork. Scoop the squash out of its skin and place in a serving bowl. Squeeze the cloves of garlic out of their skins and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.