Hasselback Butternut Squash with White Bean and Ricotta Dip

Ingredients:

Butternut squash

Olive oil

Garlic

Cracked pepper

Salt

Chili powder

Rosemary

Cannellini beans

Onion

Ricotta

Lemon

Parsley

Directions:

Preheat over to 425°.

Cut off butternut squash tips and cut in half. Scoop out seeds and save for toasting. Peel butternut.

Use two wooden spoons or something similar and place on each side of the squash as a guide. Cut into squash into thin slices without cutting all the way through so that the squash maintains an accordion-like structure.

Thinly slice 2 cloves of garlic and place slices in between cut layers of squash.

Drizzle 1tbsp of olive oil over top of squash and use brush to coat evenly. Sprinkle with salt, cracked pepper, rosemary, and a little bit of chili powder. Place in oven for 45 minutes.

Squash seeds can be placed on baking tray, coated with olive oil and toasted until golden and crunchy, about 10 minutes or so, add salt to taste.

While squash is cooking, work on the bean dip and start by slicing a half onion and saute on medium heat until browned. Add sliced garlic and cook for one minute.

Add 1 can of cannellini beans to onions and garlic and cook for a few minutes so beans absorb flavor and some of the liquid cooks off. Salt to taste.

Take off heat and transfer to food processor. Add ½ cup to 1 cup of ricotta cheese and 2tbsp of olive oil, blend until smooth.

Add zest of ½ lemon.

Take squash out of oven.

Scoop bean dip onto plate and place squash on top. Top with roasted squash seeds and chopped parsley. Add lemon juice if you would like an extra burst of tang.