by Austin Carter
New Recipe
- Prep Time: 20 minutes - Cook Time: 40 minutes - Resting Time: 15 minutes - Total Time: 1 hour 15 minutes - Course: Dips and Sauces - Cuisine: American - Servings: 2 tbsp. per person - Calories: 30 kcal
– Baking Dish – Parchment Paper – Chef's Knife – Cutting Board – Food Processor or Blender – Measuring Spoons and Cups – Oven and Oven Mitts – Spatula – Small Bowl – Garlic Press – Storage Containers
– 1 medium-sized butternut squash peeled, seeded, and diced – 2 tablespoons olive oil – 1 teaspoon dried sage – 1 teaspoon dried thyme – 2 cloves garlic minced – Salt and pepper to taste – 2 tablespoons maple syrup optional, for sweetness – 1 tablespoon apple cider vinegar – Extra-virgin olive oil for drizzling optional
1. Preheat your oven to 400°F (200°C). 2. Place the diced butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with dried sage, thyme, minced garlic, salt, and pepper. Toss the squash to coat evenly. 3. Roast in the preheated oven for 30-40 minutes or until the squash is tender and lightly caramelized.
4. Allow the roasted squash to cool slightly. Transfer the squash to a blender or food processor. 5. Add maple syrup (if using) and apple cider vinegar. Blend until smooth, adjusting the consistency with a little water if needed. 6. Taste the dressing and adjust salt, pepper, and other seasonings according to your preference.
7. Transfer the dressing to a serving dish. Drizzle with extra-virgin olive oil if desired. 8. Use the butternut squash dressing as a flavorful topping for salads, roasted vegetables, or as a side dish for your favorite meals.