Honey Nut Squash Dip or Spread

Emily Giddings egiddings@lacademy.edu

Ingredients

• 2 Honey nut squashes

• olive oil

• 1/2 stick butter

• 1 shallot

• 5+ leaves fresh sage (add or reduce based on your flavor preference)

INSTRUCTIONS

1. Preheat the oven to 375

2. Cut the honey nut squash in half length-wise and scoop out the seeds.

3. Drizzle the inside of the squash with olive oil and place on a baking sheet with the inside of the squash facing down. Bake the squash for about 25 minutes or until soft, with a fork easily poking through the skin.

4. While the squash bakes, dice the shallot and chop the sage leaves. Sauté in 1/4 stick butter until soft and turning brown.

5. When the squash is finished, scoop the meat into a bowl. It should be easy to scoop and mash.

6. Add the remaining 1/4 stick butter to the squash and mash together. Stir in the shallot, sage, and butter mixture.

7. Enjoy as a dip with crackers and goat cheese, use as a spread on sourdough toast, or eat any other way you want!