Butternut Squash Pomegranate Dip

by | May 20, 2022 | Meals, Recipes


  • 1/2 small roasted butternut squash (about 1 cup)
  • 1 8 oz container of Kite Hill almond milk cream cheese
  • 2 tablespoons raw honey
  • 1 teaspoon fresh organic thyme leaves
  • 1 teaspoon fresh organic rosemary, minced
  • 1/2 teaspoon minced organic shallot
  • Hefty pinch of Redmond Real Salt and organic black pepper
  • 1/3 cup pomegranate seeds
  • Preheat oven to 400 degrees F. Cut butternut squash in half, place cut side down on a baking sheet, and bake for 30 minutes until tender.
  • Discard seeds, scoop butternut squash out of skin (1 cup worth), and place in a food processor. Add almond milk cream cheese, honey, thyme, rosemary, shallot, and salt and pepper. Puree until completely combined.
  • Place mixture in a bowl and fold in pomegranate seeds.
  • Serve warm or cold with gluten free crackers and veggies!

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