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Sauteed Butternut Squash with Goat Cheese Dip (First Place Winner!)

This recipe earned one of four First Place prizes in NFCA's 2011 "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster.

From Amy Dodson of Columbia, MO

Serves 12-14

Ingredients:

  • 1 (11 oz.) log herbed goat cheese, room temperature (plain goat cheese also okay)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2  butternut squash, peeled, seeded and chopped into pieces
  • 6 cloves garlic, minced
  • 1 large shallot, minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sage
  • Pinch of sea salt
  • Pinch of black pepper
  • 1/4 cup dried apricots, chopped fine
  • 1/4 cup walnuts, chopped fine

Directions:

1. Place the goat cheese in a mixing bowl and set aside.

2. In a large skillet, heat olive oil and butter over medium heat. Add squash, garlic, shallot, lemon juice, sage and pinches of salt and pepper. Saute until squash is tender, about 10-15 minutes, stirring often. Transfer to a bowl and let cool for 10 minutes.

3. Mix the cooked squash with the goat cheese. Add more salt and pepper if needed. 

4. Place in a dip bowl, top with apricots and walnuts. Serve with the Crunchmaster gluten-free crackers of your choice. (I prefer Original with this recipe.)  Enjoy!

Note: Always check the label to ensure ingredients are gluten-free.

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