Butternut Squash Dip

• 2 butternut squash, peeled and chopped into large chunks
• 1 head garlic, tip cut off
• 1 tablespoon oil
• 3 sage leaves
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

1. Preheat the oven to 425 degrees.
2. Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
3. Put the squash into a food processor.
4. Squeeze the cloves of garlic out of their skins and into the processor.
5. Add the sage, cumin and cayenne, and puree.
6. Refrigerate, tightly covered.
7. Serve at room temperature.

butternut squash, garlic, oil, sage, cumin, cayenne pepper

Taken from cooking.nytimes.com/recipes/934 (may not work)