Ingredients:
One butternut squash/acorn squash/root veggie of your choice
2-4 cloves of garlic
dash of cayenne pepper
2 tablespoons horseradish
dash of salt, pepper, garlic powder
Olive oil
Directions:
Cut the squash in half, remove seeds. Fill cavity with garlic and brush squash with olive oil. Carefully flip over on a cookie sheet, flesh down. Roast at 350 for 35-40 minutes. Remove and let cool for 30 minutes.
Scoop out squash and garlic from shell and place in a blender with all other ingredients. Pulse for 20 seconds. Great with pita or veggies. Can be served warm or cold.
~K