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Sunday, November 27, 2005

Butternut Squash Dip

Within the next few days, I shall post recipes for everything I made for Thanksgiving. Here's a simple one:

Ingredients:

One Medium Butternut Squash
One 9 oz log of Cranberry Cinnamon Chevre (available cheaply at Trader Joes)
Biryani Pulav Masala Mix (available at any of the Indian Markets in Columbus)
Salt

Procedures:

1) Roast the butternut squash.
2) Scoop out the squash flesh into a food processor.
3) Crumble the chevre and add it to the food processor.
4) Add a pinch of the masala mix and a generous helping of salt.
5) Puree for a couple of minutes until smooth.
6) Chill in refrigerator for a couple of hours before serving with bread, pita, or crackers.

4 Comments:

  • what the heck is that second ingredient? is that supposed to be cranberry goat cheese?

    this sounds damn yummy and i want to make it but first i must know what #2 is supposed to be. please.

    By Blogger abby, at 2:03 PM  

  • It is chevre and I have edited the post to reflect that. (The spell check changed "chevre" to "cheaper"...ha)

    By Blogger jason, at 2:29 PM  

  • thank you! looks like thanksgiving in missouri was delicious...

    By Blogger abby, at 2:54 PM  

  • how nice to have a Trader Joe's closer than an hour plus drive! I don't think I'll be making this dip
    !

    By Anonymous Anonymous, at 5:15 PM  

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