Butternut Squash & Pomegranate Dip

1. Grill the naan on a char-grill or flat top to warm it through. Cut each piece in half and reserve. 
2. Add 6 oz. of squash dip to a serving plate, making a well in the dip. 
3. Drizzle with extra virgin olive oil. 
4. Spoon apricot preserves onto the plate, followed by the pomegranate and toasted walnuts. 
5. Garnish with white hulled sesame seeds, fresh lime zest and hand-torn mint. 
6. Place the naan next to the dip and serve.

    

This recipe originally appeared in the Gordon Food Service Foodscape publication.