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Rosemary Butternut Squash and Radicchio Dip

butternut squash and radicchio dip with bread




Courtesy of Cafe Gratitude

For Rosemary Butternut Squash and Radicchio Dip
 3 tbsp extra-virgin olive oil
 ¼ cup finely chopped red onion
 1 small butternut squash, peeled, seeded, and diced
 2 tsp finely chopped fresh rosemary
 1 small head of red radicchio, shredded
 ¼ cup white wine
 1 cup cashew cream
 ½ small head of red radicchio, shredded
For Cashew Cream
 ½ cup raw cashews soaked for 2 to 8 hours
 2 tbsp fresh lemon juice
 ¼ tsp Himalayan sea salt
To Make Cashew Cream
1

Drain and rinse the cashews and transfer them into a high-speed blender. Add lemon juice and salt along with 1/2 cup water. Blend until smooth and creamy.

To Make Rosemary Butternut Squash and Radicchio Dip
2

Heat the olive oil in a heavy-bottomed skillet over medium heat. Add the onion and cook until the onion becomes translucent, around 1 minute. Add the squash, rosemary, and salt and stir well.

3

Partially cover the skillet and cook until the squash has softened a bit, about 5 to 7 minutes. Add a few tablespoons of water if the pan begins to look dry.

4

Add the white wine and deglaze the pan, loosening any small, delicious bits that may be stuck to the bottom of the pan.

5

When the wine has been absorbed, remove the pan from the heat, cover and let it sit for 5 minutes. The butternut squash is ready when it is soft and beginning to break apart.

6

In a large bowl, combine the cashew cream, butternut squash mixture, and radicchio. Blend half of the mixture, mix that into the remaining mixture.

7

Preheat the oven to 400°. Transfer the mixture to a small baking dish (such as 9-inch x 9-inch square or a 6-inch round) and bake for 20 to 30 minutes, until the dip has puffed up slightly and has a golden brown surface.

8

Let the dip sit for 5 minutes before serving. It’s best served warm but can also be served at room temperature with a selection of crostini, crackers, or vegetable crudites.