Roasted Butternut Squash and Sage Dip

• two butternut squash1 pound
• olive oil4 Tbs
• sage2 Tbs
• garlic powder0.25 teaspoon
• ground pepper0.25 teaspoon
• sea salt1 teaspoon
• onion1 medium
• garlic1 clove
• anchovy2 fillet
• goat cheese0.25 cup

Instructions

1. 1

   Preheat Oven to 350 degrees Mix olive oil, fresh sage, salt, pepper and garlic powder in a bowl and toss with squash cubes.

2. 2

   Place on large baking sheet and bake at 350 degrees for 30 minutes or until tender.

3. 3

   Remove from oven and allow to cool to touch.

4. 4

   While Squash is cooking, saute chopped onion, anchovy fillets and garlic in a little extra virgin olive oil until onion is tender.

5. 5

   Remove from heat and allow to cool a bit.

6. 6

   Add butternut squash and onion mixture, 1/4 cup crumbled goat cheese to food processor and blend until smooth.

7. 7

   Pour into a decorative bowl and serve with pita wedges, bread sticks or assorted veggies.