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Rosemary, Butternut Squash, and Radicchio Dip

Dreux Ellis, Cafe Gratitude
"A rich, luscious dip for the fall or winter" - Love is Served Cookbook
Servings 4

Ingredients
  

For the Dip

  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped red onion
  • 1 small butternut squash peeled, seeded, and diced
  • 2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon smoked salt or Himalayan sea salt
  • 1/4 cup white wine
  • 1 recipe cashew cream (see below)
  • 1/2 small head of red radicchio shredded

For the Cashew Cream

  • 1/2 cup raw cashews soaked for at least 2 hours and up to 8 hours
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Himalayan sea salt

Instructions
 

For the Cashew Cream

  • Drain and rinse the cashews and transfer them to a high-speed blender.
  • Add the lemon juice and salt along with 1/2 cup of water.
  • Blend until smooth and creamy. (Set aside for this recipe) or refrigerate in an airtight container for up to 5 days.

For the Dip

  • Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and cook until the onion becomes translucent, about 1 minute.
  • Add the squash, rosemary, and salt and stir well.
  • Partially cover the skillet and cook until the squash has softened a bit, 5 to 7 minutes, adding a few tablespoons of water if the pan begins to look dry.
  • Add the white wine and deglaze the pan, loosening any small, delicious bits that may be stuck to the bottom of the pan.
  • When the wine has been absorbed, remove the pan from the heat, cover, and let it sit for 5 minutes. The butternut squash is ready when it is soft and beginning to break apart.
  • Preheat the oven to 400°F.
  • In a large bowl, combine the cashew cream, butternut squash mixture, and radicchio.
  • Process half of the mixture in a food processor, mix that back into the remaining mixture, and transfer the mixture to a small baking dish (such as a 9-inch x 9-inch square or a 6-inch round) and bake for 20 to 30 minutes, until the dip has puffed up slightly and has a golden-brown surface.
  • Let the dip sit for 5 minutes before serving. It's best served warm but can also be served at room temperature with a selection of crostini, crackers, or vegetable crudite.