I created this dip for the Countryside Conservancy 2009 Fund Grazer and it was a huge success.
1 large butternut squash, split lengthwise and seeds cleaned (seeds can be reserved and toasted for other uses)
2-3 sweet red peppers
1-2 hot red peppers (optional)
1 large sweet onion, split lengthwise, unpeeled
1-2 heads of garlic, unpeeled
5-7 tbsp extra-virgin olive oil, divided
1-2 tbsp lemon juice
1 tbsp dried sage
small pinch nutmeg
salt and freshly ground black pepper to taste
Preheat the oven to 350F. Drizzle butternut squash, onion and garlic with about half of the olive oil. Set the vegetables (cut side down) into a baking dish and bake for 60-75 minutes or until butternut squash is soft. Let cool until veggies can be handled and peel (garlic cloves can just be squeezed out of their skins).
While the vegetables are baking, roast peppers on the grill or open fire until charred. Put them in a tight-sealing jar or a plastic container with tight-fitting lid and let sweat for 15-20 minutes. When cool enough to handle, peel and seed. I strongly recommend wearing rubber gloves to peel the peppers.
Heat remaining olive oil on moderate heat and steep dried sage in it.
In a blender pulse peppers into small chunks. If you don’t have a blender, mince peppers by hand. Set aside. Blend squash, onions and garlic into smooth paste (add boiling water if puree is too thick). Transfer the peppers and the squash mixture into a pot, add sage-infused olive oil, lemon juice, a pinch of ground nutmeg and salt and pepper to taste. Slowly heat the dip until just boiling. Chill before serving.
This dip is best made one day in advance to allow the flavors to develop. Serve with fresh toast made with our Italian Peasant Semolina Bread.