butternut squash, butternut squash spread, dips, fall appetizers, spreads, squash appetizers, truffle oil
I’m completely freaked out y’all.
Halloween is one my favorite holidays, for no other reason than I love candy and I love to decorate. It is right around the corner again. Already. I should be excited. But I am FREAKED OUT!
Do you remember what happened last year? Let me refresh your memory. We had a very unexpected 800+ trick or treaters in our neighborhood who devoured everything I had in the house just short of our protein powder. All of my gourmet Swiss chocolates, baking chocolate, even my sprinkles…all gone. The last little “angel” couldn’t have been a day over two and wound up with a Fiber One Bar. I still get threatening letters in the mail. I’m sure they are from her mother. Yeah. It was that bad.
So, this year I have currently purchased over 3000 pieces of candy, gummy body parts and slimy bugs and I am still afraid it won’t be enough. It reminded me of when I was little and my favorite houses to visit were the ones who gave homemade goodies. The ones who made rice krispy treats, candy apples and chocolate chip cookies. We had those bad boys marked in red on our map to hit first! Sadly, there is too much wrong with the world to do that anymore. I sure do hate my kids and grandkids won’t get to enjoy what I did.
So back to the store I trod for more Halloween treats. Maybe another 1000 will do the trick. The kids this year may not get homemade goodies, but I’m praying I won’t have to distribute anymore Fiber One bars.
On that note…check out this great Roasted Squash spread, perfect for snacking while handing out your candy…or whatever else you find yourself distributing…as a “treat”. 😉
Roasted White Truffle Butternut Squash Spread
- 1 Butternut Squash, halved and seeds removed
- 1/4 cup Creme Fraiche
- 3 tbsp. roasted walnut oil + 3 tbsp. white truffle oil
- 1 tsp. fresh Thyme
- 1/2 tsp. Sage
- Salt & pepper to taste
Drizzle squash with Walnut oil. Lightly salt & pepper. Place squash cut side down on a baking sheet. Add 1/2 cup water to the baking sheet. Bake at 400 degrees for 45 minutes or until squash is cooked thoroughly.
Remove squash from shell and place in a medium bowl. Add Creme Fraiche, Thyme, Sage and white truffle oil. Mix well. Serve slathered on warm crusty bread.
Note: This can also be served as a side dish; Whipped Butternut Squash with Truffle Oil. It would make an excellent side dish for roasted chicken or pork chops.
Life is too short to eat ugly food y’all!
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