Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

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.

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

 

 

Advertisements

Roasted Vegetable Orzo with Parmesan Cheese

This is a yummy side dish or a meatless main meal, would also be a lovely side for Thanksgiving or Christmas.

Roasted Vegetable Orzo with Parmesan Cheese

1 package orzo pasta cooked and drained

I cup chopped eggplant

I cup chopped and peeled acorn or butternut squash

1/2 cup carrots chopped

1/2 cup chopped bell peppers, I used yellow and red

1/2 cup cherry tomatoes

1/2 c chopped onion

2T olive oil

1 cup grated parmesan cheese

salt and pepper

Preheat the oven to 400 degrees

Toss all chopped vegetables with 1 T olive oil and season with salt and pepper. Spread on a sheet pan and put into the oven for about 15-20 minutes or until vegetables are fork tender.

Add vegetables to a large bowl and add in cooked and drained pasta, 1 T olive oil, lemon juice, parmesan cheese and salt and pepper. Serve.

*Use what you have on hand this is a great way to use up leftover vegetables, be creative.