1 medium butternut squash peeled and diced, seeds removed and roasted
Salt And Pepper, to taste
A few sprigs of fresh sage and grates of fresh nutmeg
1/2 tsp sage powder
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Room temperature Cream Cheese
1/2 cup Grated Parmesan
1 cup Grated Monterey Jack Cheese it pepper jack
1/2 teaspoon Sriracha (optional)
For roasting the Butternut Squash
Pre-heat oven to 375 degrees.
Peel, gut out the seeds and cut the squash into cubes. Place cubes on large baking sheet lined with parchment paper.
Drizzle olive oil, add salt and pepper and toss to combine so that all squash cubes are evenly coated.
Bake in oven for 35-45 minutes until tender and golden brown.
For making the Dip
Melt 3 tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste.
Cook over medium-low heat for a minute or two, then pour in milk, whisk so it doesn’t clump. Add the garlic and sage powder and leaves. Stir and cook until slightly thickened; splash in more milk if needed.
Add softened cream cheese, Parmesan, Monterey jack, and Srirach and stir until cheeses are melted and sauce is smooth. Add the roasted butternut squash. Stir to combine.
With a potato masher slightly mash the butternut squash into the cream sauce, it will give a beautiful orange hue.
Pour mixture into a buttered baking dish. Top with extra grated cheese and bake at 375 for 15 min until bubbly.