Appetizers ·
Herbs de Provence olive oil ·
Iron Fish Bourbon Maple Syrup ·
Parmesan Asiago Tapenade ·
Roasted Butternut Squash Spinach Dip
Roasted Butternut Squash Spinach Dip
Appetizers
Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 1 tablespoon Iron Fish Maple Syrup
- Kosher salt and freshly ground pepper to taste
- 1/4 teaspoon freshly grated nutmeg
- 8 slices of bacon, chopped
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, chopped
- 12 oz fresh baby spinach
- 1 8-oz block of cream cheese, softened
- 1/2 cup mascarpone cheese
8 oz Parmesan cheese, freshly grated
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and syrup. Season with salt, pepper and nutmeg. Roast for 15 minutes, toss and roast for 15 minutes more until fork tender. Remove from oven and allow to cool slightly.
- While the squash is roasting, heat a large Dutch oven over medium heat and add the bacon. Cook until slightly crisp and some fat has rendered. Stir in the onions, and cook occasionally for 15 minutes until the bacon is crispy and the onions are caramelized. Stir in the garlic and mushrooms and cook until the mushrooms are softened. Add spinach and gently toss, cooking until spinach has wilted.
In a large bowl, mash 3/4 of the squash (saving some cubes for garnish) until it resembles mashed potatoes. Add the softened cream cheese and mascarpone to the bowl and stir until combined. Add the bacon mixture and stir until completely combined. Fold in half of the Parmesan cheese. Spoon the mixture into a baking dish, top with the other half of your Parmesan cheese and bake for 30 minutes until the cheese is bubbly and golden. Serve with crackers.
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