I can't really imagine a time before this Roasted Squash and Pepita Pesto Dip was in my life. Okay, that sounds dramatic, but I'm really happy it's in my life. And, since it's friendly to almost any diet, it's a great recipe to make when you've got a lot of guests with dietary restrictions.
peeled and cut into 1-inch pieces (about 7 cups)
(raw hulled pumpkin seeds) (about 4 ounces)
Heat oven to 450°F and arrange a rack in middle. Combine oil, squash and garlic, and salt on a rimmed baking sheet and toss to combine. Spread in a single layer on prepared baking sheet and roast, stirring occasionally, until squash are just knife tender, about 20 minutes. Add pumpkin seeds and sage and roast another 5 minutes, or until the pumpkin seeds are toasted.
Remove from oven and set aside to cool slightly, about 5 minutes. When cool enough to handle, transfer mixture to a food processor fitted with a metal blade. Add broth, parsley, and lemon juice and puree until very smooth, stopping to scrape down sides as necessary, about 2 to 3 minutes total. Serve warm or cool with vegetables, root vegetable chips, or crackers.
The spread can be made up to 5 days ahead and stored refrigerated in an airtight container. Serve at room temperature or slightly warm.
Food photography and stying by Aida Mollenkamp