Butternut Squash & Goat Cheese Dip

Tis' the season for gatherings, parties, fat, sugar, glutinous eating and more. This lovely dip is an alternative healthier than most options that will give reprieve to the appetizers and party food that we come to regret in January. It is also rich in flavor with the Seasonal Butternut Squash taking on the majority of the creaminess.

Butternut Squash-Goat Cheese Dip

1-2 lb butternut squash, cut in half, scrap out the seeds
1 head of garlic
2 tablespoons olive oil
½ teaspoon sea salt
2 tablespoons fresh rosemary, finely minced
½ cup orange juice
4-8 ounces goat cheese
1 package whole wheat crackers, melba toasts, or slices of pumpernickel bread or a gluten-free rice cracker… or something that will accompany whatever way you want to dip, spread or love up your dip

Preheat oven to 375. Place the butternut squash skin side down on a baking sheet. Keep the head of garlic whole and slice off the top of the garlic to expose just the tops and place in between the two squash halves on the baking sheet. Drizzle the olive oil on the squash and garlic. Sprinkle with the salt and half of the rosemary. Roast in the oven for 35-45 minutes until the squash is soft and almost mushy.

Squeeze out the garlic cloves, scrap out the squash from the skin place in a large bowl or food processor. Mash the squash, garlic, orange juice, and remaining rosemary. Mix in the goat cheese depending on the amount of squash to taste. Add salt to taste.

Garnish with fresh rosemary sprigs. Serve with crackers or slices of toast.