Here is Thinkfood recipe number 18!
This was not at all a hard recipe to make. Since the ingredients call for canned butternut squash, I didn’t have to peel and chop it myself! That of course has its ups and downs. I did enjoy the texture of the fresh squash in the macaroni, but since this is meant to be a dip, the texture matters less. (You should also know that I didn’t put the cayenne pepper in…but I don’t think it really hurt the flavor.)
Overall, I actually enjoyed the dip. It smelled really good, and it tasted pretty good as well. I used wheat thins to dip. The recipe also suggests crusty bread or veggies and I also think it would be awesome with pretzel bread.
Ease: A+, only measuring and mixing involved.
Taste: B+, pretty good. I think the maple syrup really was key in making it a tasty dip.
Would I make it again? Probably. It would make a really nice dip to take to take to a potluck dinner, simple – but it seems fancy!
I feel like it is kind of squash overload in the blog world right now! Although, it is in season, and it is a pretty versatile thing to cook with so I suppose I shouldn’t complain. Maybe next week I’ll venture out and try Acorn Squash…..or maybe even Pumpkin….