Roasted Butternut Squash Dip

• 1 (2-pound) butternut squash
• 1 small Walla Walla or other sweet onion, trimmed and quartered
• 4 garlic cloves, unpeeled
• 1 1/2 teaspoons olive oil
• 2 tablespoons creme fraiche or whole sour cream
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 350u0b0.
2. Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350u0b0 for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
3. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add creme fraiche and remaining ingredients; process to combine. Serve warm.
4. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.

butternut squash, walla walla, garlic, olive oil, crueme fraueeche, salt, ground red pepper, ground nutmeg, freshly ground black pepper

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-dip (may not work)