Roasted Butternut and Red Pepper Dip
Move over hummus! We want to dip everything in this Roasted Butternut and Red Pepper Dip. This smooth, creamy, and slightly spicy concoction easily won second prize in The Old Farmer’s Almanac 2017 Garden Guide Recipe Contest. Recipe submitted by Shauna Havey of Roy, Utah.

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Ingredients
Instructions
Preheat oven to 400°F. Peel squash, cut in half and scoop out seeds. Cut squash into 1-½ inch chunks and place onto a large sheet pan.
Drizzle 2 tablespoons olive oil on squash. Sprinkle with fine sea salt and pepper. Toss to coat squash. Roast for 30 to 40 minutes, or until tender and beginning to brown.
Chop garlic in food processor. Add squash, roasted red pepper, paprika, nutmeg, mascarpone, and lemon juice. Process to purée.
Transfer mixture to a bowl. Drizzle with remaining olive oil. Sprinkle with coarse sea salt. Serve dip with an assortment of crackers, toasted baguette, corn chips, and fresh vegetables.
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Roasted butternut squash dip
well winning awards made me try this recipe but i dont know what i did wrong but this is Horrible i would not serve this to my enemies let alone my family or friends
P.S.--- one butternut squash --- i wonder how big that is ----- i should have known better