Roasted Butternut Squash And Sage Dip

• 1 pound butternut squash Two, 2, peeled, seeded and cubed into 1 inch cubes
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground pepper fresh
• 1 teaspoon sea salt
• 1 onion medium, roughly chopped
• 1 clove garlic chopped
• 2 anchovy fillets
• 1/4 cup crumbled goat cheese

1. Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes. Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender. Remove from oven and allow to cool to touch.
2. While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender. Remove from heat and allow to cool a bit.
3. Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth. Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.

olive oil, fresh sage, garlic, ground pepper, salt, onion, garlic, anchovy, goat cheese

Taken from www.yummly.com/recipe/Roasted-Butternut-Squash-and-Sage-Dip-1672521 (may not work)