Recipe: Butternut Squash Pomegranate Dip
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Ingredients
- 2 oz. Primo Gusto Extra Virgin Olive Oil
- to taste Kosher Salt
- 1 oz. Primo Gusto Extra Virgin Olive Oil
- 3 oz. Jumbo Spanish Onions, thinly sliced
- 1 tsp. Crushed Aleppo Pepper
- tsp. Kosher Salt
- 40 oz. Butternut Squash, diced
- 1 oz. Roasted Garlic
- 3 oz. White Balsamic Vinegar
- 1 oz. Gordon Choice Honey
- 1 tsp. Gordon Signature Roasted Chicken Base
- 16 oz. Water
- 1 ct. Markon Lemon, juiced
- 2 oz. Pure Tahini Paste
Recipe Preparation
- Heat the olive oil in a medium-sized non-reactive sauce pan over medium heat.
- Add the onions, Aleppo pepper and salt and sweat the mixture down until the onions are translucent.
- Reduce the heat to medium-low. Add the squash and roasted garlic and continue to sweat down.
- Whisk together the white balsamic vinegar, honey, chicken base and hot water in a small bowl until combined.
- Pour the mixture into the pot, scraping any food off the bottom of the pan.
- Simmer, stirring frequently, and reduce the heat to low. Cook down until the pot is almost dry.
- Transfer the contents to a food processor, adding the lemon juice (about 2 oz.) and the tahini paste. Purée until smooth.
- Stream the olive oil into the running food processor so it is absorbed and emulsified. Season with salt.
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