Roasted Butternut Squash Dip with The Best Gluten Free Bagel Chips

This week I wanted to provide you with a recipe that will be a crowd-pleasing addition to any festive appetizer table and with New Years Eve right around the corner, you might want to add this to your menu. This butternut squash dip with plant-based feta cheese is both colorful and flavorful, making it the perfect appetizer. And the best way to serve this dip to highlight all the health benefits? Get yourself some of our the best gluten free Bagels, and toast them into light, crispy chips.

Our bagels are the perfect compliment because they are rich in protein and fiber, and butternut squash is also an amazing source of fiber. In fact, the high fiber content in butternut squash promotes digestive health, while the presence of antioxidants contributes to overall well-being. This golden-hued squash is also packed with vitamins A and C, providing a nutritional boost that is perfect for supporting your immune system during the colder months. Incorporating this seasonal gem into your holiday menu ensures a delectable experience with a side of wholesome goodness.

Ingredients:

• 2 cups cubed Butternut Squash
• 1 head of Garlic sliced horizontally 
• 2/3 cup Vegan Feta Cheese (Trader Joe's or similar)
• 1/2 cup Kite Hill Ricotta (or other plant-based ricotta)
• 1/4 cup + 2 Tbsp Olive Oil  
• 1 Shallot, sliced
• 1 Tbsp freshly chopped sage
• 1 Tbsp Thyme
• A pinch of Red Pepper Flakes
• 1 Tbsp Honey
• Salt and Pepper to taste
• Toppings: Olive Oil, Honey, Chopped Walnuts

For Serving:

● 2-3 Plantiful Bagels, cut into thin slices and toasted until crispy and golden brown. You can air fry at 390°F (200°C) for 4-5 mins or bake in the oven at 350°F (180°C) for 10 mins.

Directions:

1. Preheat your oven to 400°F (200°C).

2. Place the cubed butternut squash on a parchment paper-lined baking sheet. Toss it with 2 tablespoons of olive oil, some of the fresh sage and thyme, and season with salt and pepper. Drizzle a little olive oil on the sliced head of garlic, then place it face down on the sheet. Roast for 20 minutes, stirring the squash halfway through.

3. While the squash is roasting, sauté the sliced shallots with the red pepper flakes and the remaining sage and thyme in a pan over low heat until they soften.

4. Once the butternut squash is soft to the touch, transfer it to the pan with the shallots and mix them together.

5. Prepare the Dip: In a food processor, combine the vegan feta, plant-based ricotta, butternut squash and shallot mixture, 1/4 cup of olive oil, and honey. Squeeze out the roasted garlic from its skin and add it to the mixture. Blend for 1-2 minutes until the dip becomes smooth and creamy.

6. Refrigerate the dip for at least 30 minutes before serving.

7. Top the dip with more red pepper flakes, fresh herbs, a drizzle of olive oil, chopped walnuts, and a generous drizzle of honey. Serve with toasted bagel chips or your preferred dipping choice.