Butternut, White Bean and Sage Dip
By Deb, Inspired by the White Bean & Sage Dip from “Jam it, Pickle it, Cure it” by Karen Solomon
(Makes about 2 1/2 cups)
1 1/2 cups roasted butternut or other winter squash
juice of 1 lemon, or to taste
3 Tbsp extra-virgin olive oil, separated
5 garlic cloves, chopped
1/3 cup loosely packed chopped fresh sage leaves + extra leaves to garnish
1 (15 oz) can cannellini beans
sea salt and freshly ground black pepper to taste
Place roasted squash, lemon and 1 Tbsp of the olive oil in a food processor and process until smooth.
Meanwhile, heat a small pan over medium heat and add olive oil. When hot, add the garlic and chopped sage leaves. Saute garlic and sage until the garlic is lightly browned and the sage is crispy. Set aside.
Rinse and drain beans. Add bean to squash in food processor and pour the warm oil-garlic-sage mixture over the beans and squash. Pulse in food processor until combined but still chunky. Season to taste with salt and freshly ground black pepper. Add extra lemon juice if desired.
Garnish with crispy sage leaves if desired. Serve at room temperature with chips, cracker of fresh veggies.
Notes/Results: Really good--squash and sage pair perfectly of course and the added garlic, along with the brightness of the lemon are a nice contrast. It may seem like a lot of sage but it doesn't overpower at all--it just makes for plenty of flavor. Fast and easy, this is also a great sandwich spread. I would definitely make it again.
This is my Week 9 dish for the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne . Feel free to link up your winter squash dishes during the week at the linky below or on any one of the other participating blogs.
Happy New Year's Eve!