Recipe: Butternut Squash Pomegranate Dip



Recipe Preparation

  1. Heat the olive oil in a medium-sized non-reactive sauce pan over medium heat.
  2. Add the onions, Aleppo pepper and salt and sweat the mixture down until the onions are translucent.
  3. Reduce the heat to medium-low. Add the squash and roasted garlic and continue to sweat down. 
  4. Whisk together the white balsamic vinegar, honey, chicken base and hot water in a small bowl until combined. 
  5. Pour the mixture into the pot, scraping any food off the bottom of the pan.
  6. Simmer, stirring frequently, and reduce the heat to low. Cook down until the pot is almost dry.
  7. Transfer the contents to a food processor, adding the lemon juice (about 2 oz.) and the tahini paste. Purée until smooth.  
  8. Stream the olive oil into the running food processor so it is absorbed and emulsified. Season with salt. 

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