Butternuet Squash, Roasted Apple and Goats' Cheese Dip
Do you have a butternut squash lying around the house? I do. Some time in November I bought it planning to make soup. It stayed in my pantry waiting patiently while I continuously overlooked it. Now the holiday season has come to an end and I still have this darned squash.
My solution: I'll make up a batch of this dip. It's crazy-simple and crazy-good with a hummussy smoothness and a sweet tanginess. Serve it in a bowl alongside some fresh slices of baguette or spread some on toasted slices rubbed lightly with the cut side of a garlic clove.
The best part, it's mostly vegetable so I won't even have to break any New Year's resolutions to indulge! Hee hee hee!
Read my recipe for Butternut Squash, Roasted Apple and Goats' Cheese Dip here.
Why Cook the Story? Because food with a past is so very seductive. And, because stories that make you drool are better than those that don't.