Butternut Squash & Pomegranate Dip
Prep Time
5 minutes. Makes 1 255-g. serving.Share this:
Ingredients
- 2 ct. Garlic Naan Flatbread
- 170 g. Butternut Squash Pomegranate Dip
- 28 g. Primo Gusto Extra Virgin Olive Oil
- 85 g. Jumbo Spanish Onions, thinly sliced
- 1 tsp. Crushed Aleppo Pepper
- ⅔ tsp. Kosher Salt
- 1.1 kg. Butternut Squash, diced
- 28 g. Roasted Garlic
- 85 g. White Balsamic Vinegar
- 28 g. Gordon Choice Honey
- 1 tsp. Gordon Signature Roasted Chicken Base
- 454 g. Water
- 1 ct. Markon Lemon, juiced
- 57 g. Pure Tahini Paste
- 57 g. Extra Virgin Olive Oil
- to taste Kosher Salt
- Heat the olive oil in a medium-sized non-reactive sauce pan over medium heat.
- Add the onions, Aleppo pepper and salt and sweat the mixture down until the onions are translucent.
- Reduce the heat to medium-low. Add the squash and roasted garlic and continue to sweat down.
- Whisk together the white balsamic vinegar, honey, chicken base and hot water in a small bowl until combined.
- Pour the mixture into the pot, scraping any food off the bottom of the pan.
- Simmer, stirring frequently, and reduce the heat to low. Cook down until the pot is almost dry.
- Transfer the contents to a food processor, adding the lemon juice (about 57 g.) and the tahini paste. Purée until smooth.
- Stream the olive oil into the running food processor so it is absorbed and emulsified. Season with salt.
- 7 g. Extra Virgin Olive Oil
- 14 g. Apricot Preserves
- 7 g. Pomegranate
- 7 g. Gordon Choice Walnuts
- ¼ tsp. Trade East Hulled Sesame Seeds
- 1 ct. Markon Lime, zested
- 1 ct. Markon Mint Leaves
Butternut Squash Pomegranate Dip
Ingredients
Preparation
Recipe Preparation
- Grill the naan on a char-grill or flat top to warm it through. Cut each piece in half and reserve.
- Add 170 g. of squash dip to a serving plate, making a well in the dip.
- Drizzle with extra virgin olive oil.
- Spoon apricot preserves onto the plate, followed by the pomegranate and toasted walnuts.
- Garnish with white hulled sesame seeds, fresh lime zest and hand-torn mint.
- Place the naan next to the dip and serve.
