I can't really imagine a time before this Roasted Squash and Pepita Pesto Dip was in my life. Okay, that sounds dramatic, but I'm really happy it's in my life. And, since it's friendly to almost any diet, it's a great recipe to make when you've got a lot of guests with dietary restrictions.
halved and seeds removed
(raw hulled pumpkin seeds) (about 4 ounces)
Heat oven to 375°F and arrange a rack in middle. Place the squash cut-side down on an aluminum foil-lined rimmed baking sheet and place in the oven. Place the olive oil and the head of garlic in a small ovenproof saucepan cover with an ovenproof top and place next to the squash in the oven. Roast the squash until it is easily poked with a fork and the garlic is soft, about 40 to 45 minutes. Add pepiats and sage and roast another 5 minutes, or until the seeds are toasted.
Remove from oven and set aside to cool slightly, about 5 minutes. When cool enough to handle, scoop the squash out of the skin and place in a food processor fitted with a metal blade. Squeeze the garlic cloves out into the food processor and add the pepitas, sage, broth, parsley, salt, and lemon juice and puree until very smooth, stopping to scrape down sides as necessary, about 2 to 3 minutes total. Taste and add more salt or pepper, as desired. Serve warm or cool with vegetables, root vegetable chips, or crackers.
The spread can be made up to 5 days ahead and stored refrigerated in an airtight container. Serve at room temperature or slightly warm.