Prep Time: 20 minutes
Cook Time: 20-30 minutes
Servings: 6-8
Ingredients
For the Butternut Squash, Pumpkin and Parmesan Dip
3 cups butternut squash, cut into 1-inch pieces
1½ tablespoons olive oil
1 teaspoon fresh rosemary, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
¼ teaspoon Daks Pumpkin Spice
4 ounces cream cheese, room temperature
2 ounces (½ cup) shredded Parmesan cheese
½ cup pumpkin puree
2 tablespoons heavy cream
1 large garlic clove, minced
1 tablespoon fresh parsley, roughly chopped
For the Pumpkin Spice Chips
24 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Cooking spray, as needed
½ teaspoon kosher salt
¼ teaspoon Daks Pumpkin Spice
Directions
- Preheat oven to 375
° F. - Make the chips: Cut Crepinis in half and then quarters, to make four triangles from each wrap.
- Arrange triangle pieces on a greased baking sheet in a single layer. Spray the top of chips lightly with cooking spray (you will need 3-4 baking sheets, or you can bake Crepini chips in bathes). Sprinkle tops with salt and pumpkin spice.
- Place in oven and bake until Crepini chips are golden brown, 3-4 minutes.
- Remove pan from oven and let cool to room temperature. (Note: the chips will get crispier as they cool).
- Increase oven to 425
° F. Line a baking sheet with parchment paper and set aside. - To a medium mixing bowl add butternut squash, olive oil, rosemary, salt, black pepper, red pepper flakes, and Daks Pumpkin Spice. Toss to coat then evenly spread on prepared baking sheet.
- Place in oven and roast until fork tender, 15-20 minutes.
- To a high speed blender add cooked squash, cream cheese, Parmesan cheese, pumpkin puree, heavy cream, and garlic. Blend until smooth. Taste, and adjust seasoning as needed.
- Transfer dip to a serving dish and finish with fresh parsley. Serve warm with the pumpkin spice chips.
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