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Roasted butternut squash, onions and garlic – how can you go wrong with this colorful, autumn dip. Pair with crackers, brie and a full-bodied red wine for a savory appetizer.


  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 cup organic, vegetable broth


  1. Preheat the oven to 425 degrees F.
  2. Toss the butternut squash, onions and garlic with oil, herbs and 1/2 tsp kosher salt.
  3. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize.
  4. Coarsely mash with a fork and add vegetable broth.