Butternut Squash & Pomegranate Dip

Servings

1 9-oz. serving

Prep Time

5 minutes

Share

Ingredients

2 ct. Garlic Naan Flatbread
6 oz. Recipe: Butternut Squash Pomegranate Dip
¼ oz. Primo Gusto Extra Virgin Olive Oil
½ oz. Apricot Preserves
¼ oz. Pomegranate
¼ oz. Gordon Choice Walnuts
¼ tsp. Trade East Hulled Sesame Seeds
1 ct. Markon Lime, zested
1 ct. Markon Mint Leaves

Recipe Preparation

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

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

Recent Recipes

Food for thought.

Flavored Lemonade

Flavored Iced or Blended Coffee

Blended Lemonade

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.