Butternut Squash Goat Cheese Dip with Tart Cherry Compote

• Vegetarian

• Produce

  • 3 cups Butternut squash
  • 1/2 tsp Garlic powder
  • 1 cup Montmorency tart cherries, frozen
  • 1 tbsp Rosemary

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 oz Cream cheese
  • 3 oz Goat cheese

• Liquids

  • 1 tbsp Water

Found on runningtothekitchen.com

Description

Directions

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
• Toss the butternut squash with the olive oil, salt, pepper and rosemary and spread out on baking sheet. Roast for 30 minutes until fork tender, tossing half way through. 
• While the squash roasts, make the tart cherry compote by combining all ingredients in a small sauce pot over medium heat. Bring to a boil then reduce to a simmer and cook for about 10 minutes until reduced and thickened, stirring occasionally. Remove from heat and set aside. 
• Add the roasted butternut squash to a food processor with the remaining ingredients. Process until smooth, scraping down the sides as needed.
• Reduce oven temperature to 350 degrees.
• Transfer the squash mixture to a baking dish and smooth the top with a spatula. Bake in the oven for about 10 minutes until warmed through.
• Remove the dip from the oven, top with the tart cherry compote and any extra chopped herbs. Serve warm with toasted pita wedges or vegetables.