Mediterranean-Style Bean Dip with Roasted Squash

A rustic, flavor-packed white bean dip with a Mediterranean twist. Not compatible for strict Whole30. Pass the warm pita or veggies and you'll have a happy crowd! ⭐️⭐️⭐️⭐️⭐️

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F.

Step 2

Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).

Step 3

Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)

Step 4

Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.

Step 5

Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.

Step 6

While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.

Step 7

When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.

Step 8

In the bowl of a large food processor fitted with blade, add ½ amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip. Taste and adjust salt or add more of the spices to your liking. Blend again.

Step 9

Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!

Step 10

Make Ahead Instructions: You can make this dip one night in advance. Simply follow recipe up to step 8. Transfer to glass container with tight light. Refrigerate overnight. Remove from fridge a few minutes before serving and follow step #9

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