This easy appetizer hits both sweet and savory notes.
Whether it’s used in soup, salads, or eaten on its own, butternut squash is synonymous with fall fare. And just one cup contains half of the body’s daily vitamin C requirements. The secret to using the vegetable in a dip is roasting it with maple syrup before pureeing it, which gives depth to a salty-sweet spread, says Oakland, California-based recipe developer Maren Ellingboe.
Yields 2½ to 3 cups