Ricotta and Butternut Squash Dip

Start to finish: 50 minutes
Impresses: 6

Ingredients

1 pound butternut squash, diced
2 tablespoons butter, melted
1 tablespoon sage, minced
3 garlic cloves, peeled
2 slices naan bread, cut into strips
1 tablespoon olive oil
1 teaspoon kosher salt
2 cups whole milk ricotta

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add butternut squash, melted butter, sage and garlic to baking sheet and toss to combine. Spread in an even layer and roast 25–30 minutes or until squash starts to brown.

Add squash to a medium-sized bowl and set aside to cool for 10 minutes.

Using the same baking sheet, add a single layer of sliced naan bread and drizzle with 1 tablespoon olive oil and kosher salt.

Toast in the oven for 8–10 minutes, or until it starts to crisp.

While naan toasts, add ricotta to the bowl of squash. Using a fork, mix together and slightly mash squash while you combine.

Transfer dip into a serving dish and serve with freshly toasted naan.