Happy New Year everyone! I know that it is a bit late, but I have been busy on vacation relaxing in this incredible 80 degree weather!!! Anyone who knows me knows that New Years Eve is one of my least favorite events. This year was nice as my friend Sasha had a low key little get together at her new L.A. pad. She made crab legs and clam chowder and we all brought appetizers and side dishes. Someone made black eyed peas which I thought was amazing and am hoping will bring us all lots of luck and prosperity this year:) There was tons of other yummy food and of course the champagne was flowing. We brought the ever popular French onion dip, Mike made a curry chicken salad, and I threw together this butternut squash and blue cheese spread on a whim. I had a butternut squash that I had had forever and a ton of blue cheese left over from Christmas eve that I needed to use, so that is how this recipe came about. It was actually pretty tasty and I will definitely make it again. As for the New Year celebration, we were all joking around about how we are getting old and reminiscing on how we used to celebrate in the old days. I have to say I do not miss that one bit. I am loving spending more quality time with my new little family and friends in the lovely homes that we have all created. I know this will be a good year ahead… it is going to be a year full of change, celebration, and love. Hooray!
Butternut Squash and Blue Cheese Spread:
- one large butternut squash
- 1/2 sweet onion, sliced
- 1/2 cup pecans, toasted
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. brown sugar
- 1 block low fat cream cheese
- 1/2 cup blue cheese crumbles ( I used Salem)
- 5 fresh sage leaves
- salt
- pepper
Preheat oven to 375. Slice butternut squash in half and remove seeds. Place on a baking sheet skin side down and rub with 1 tbsp. olive oil, brown sugar, and a salt and pepper liberally.
Bake for about 45 minutes or until the squash is soft, browned, and fork tender. Set aside.
Slice onion and sautee in a pan with 1 tbsp. each butter and olive oil until onion is soft and caramelized. They will have a deep brown color when they are done.
In a food processor, add cooked butternut squash, cream cheese, caramelized onions, blue cheese, and sage. Pulse until creamy and combined.
Add in pecans and pulse again until they are broken down, but still leave a crunchy texture. Season to taste with salt and pepper. Add mixture to a sealed bowl and refrigerate for at least one hour before serving. Serve with good bread, crudites, or crackers.
