We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.
Roasted Squash and Poblano Dip
1 small butternut squash peeled, seeded and cubed
1 c eggplant cubed ( peeled or unpeeled is fine)
2 poblano peppers cut into 1 ” pieces
1 onion peeled and sliced into 8ths
1 tomato sliced into wedges
1 T olive oil
1 t salt
1/4 t pepper
1 t chopped garlic
2 t cumin
1 T lime juice
Queso Fresco and Chopped Cilantro for garnish if desired
Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.