Autumn / Dips / Food / Party Food

Roasted Sage, Squash & Cannellini Bean Dip

Peanut Squash & Sage. Ready for Roasting...

Peanut Squash & Sage. Ready for Roasting…

Halloween party preparations have begun in our house, and this one’s a beauty!  It’s Peanut Squash… no?  Perhaps you know it as Delicata Squash… ok… Sweet Potato Squash?  No, I hadn’t heard of it either but it’s one of those, that when it’s roasted is velvety.  It’s got that softly sweet squash flavour and a rich texture, which is great for this dip.  I’ve roasted it up with sage, olive oil and salt & pepper and added some cannellini beans to make the dip.  It’s got a subtle roasted flavour and it’ll make a delicious addition to the Halloween table tomorrow.  Alongside pretty much everything else you might have seen on pintrest or instagram over the past couple of weeks!  Woohahaha…

Ingredients: 

200g Roasted Squash

10 fresh sage leaves

400g tinned canellini beans (drained)

1 tsp mixed herbsimage

2 cloves garlic (to keep the vampires away)

100mls Olive Oil

Salt & Pepper

Handful of pumpkin seeds (dry toasted)

A Small Culinary pumpkin to serve (optional)

Method:

1. Pre-heat the oven to 200C.

2. Slice the squash and add to a baking tray.  Drizzle with olive oil, chopped sage leaves, a pinch of salt & Pepper.

3. Roast in the oven for 20-25 minutes, or until the squash is tender and beginning to brown.

4. Drain the Cannellini beans and add to a food processor along with the mixed herbs, crushed garlic, salt & pepper.

5. When the squash is tender add it to the food processor along with 100mls olive oil.  Blend until smooth.  If the dip is too thick use a little water and blend again to loosen.

6.  Put a frying pan on the hob and add a handful of pumpkin seeds. Heat until the seeds begin to pop, then remove from the heat.

7. To serve hollow out a small culinary pumpkin.  Spoon the dip inside and sprinkle the pumpkin seeds and a drizzle of olive oil.

Happy Halloween Everyone!  Wishing you a fangtastic weekend!

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