Spiced Butternut Squash Dip
- 4 lbs butternut squash, halved and seeded
- 1 tablespoon mascarpone
- 2 tablespoons sweet chili sauce
- chopped chives, for sprinkling
- Cook butternut squash for 45 minutes at 400F until tender, or buy ready-roasted.
- Scrape the flesh into a bowl and whizz in a processor with mascarpone, sweet chili sauce then season well.
- Spoon into a bowl, sprinkle with chopped chives.
- Serve with radishes, carrot sticks and lengths of fennel and celery for dipping.
butternut squash, mascarpone, sweet chili sauce, chives
Taken from www.food.com/recipe/spiced-butternut-squash-dip-472068 (may not work)