Roasted Squash and Garlic Dip

Dips and Spreads.
This dip takes a little longer to prepare than others, but it’s worth the effort. It pairs well with crudite and crackers. This dip can be refrigerated for up to five days.

Roasted Squash and Garlic Dip


Quantity Ingredients
1 medium acorn squash
1/2 cup /125 ml water
1 apple , peeled, cored and halved
2 tbsp /25 ml freshly squeezed orange juice
2 bulbs garlic
1 tsp /5 ml extra virgin olive oil
freshly ground black pepper, to taste
1/2 tsp / 2 ml coarse sea salt, or to taste


Preheat over to 375°F (190°C).

Cut squash in half lengthwise, removing seeds. Place squash cut side up in a shallow casserole dish. Pour water into bottom of the dish.

Place an apple hfalf into the hollow of each squash half. Drizzle 1 tbsp (15 ml) of the orange juice onto each squash half. Cover casserole dish with foil and set aside.

Cut off the top eighth of each bulb of garlic and remove any loose skin. Drizzle with olive oil. Wrap each garlic bulb in foil or place in a clay garlic roaster.

Place squash and garlic in the over and bake for 55 to 60 minutes or until the squash is tender when pricked with a fork. Remove squash and garlic from over and cool slightly.

Gently scoop out squash flesh and apple and place in mixing bowl. Unwrap garlic bulbs and gently squeeze the garlic pulp from the cloves into the mixing bowl.

Mash squash, apple and garlic with a fork until smooth and combined. Season with salt and black pepper.

Serves 8. Makes about 2 cups (500 ml).

Nutrition per ¼ cup (50 ml) serving: 49 cal, 1g pro, 1 g total fat (0g saturated fat), 12 g carb, 2 g fibre, 2 mg chol, 153 mg sodium

Source: Foods that Fight Disease