Ingredients

• 1 (2-pound) butternut squash
• 1 onion, peeled and cut into quarters
• 4 garlic cloves, unpeeled
• 1 1/2 teaspoons olive oil
• 3 tablespoons sour cream
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 350°. Cut squash in half lengthwise and scoop out seeds.

2. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan. Put onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly.

3. Scoop the cooked squash out of the peel and put in food processor with onions. Squeeze garlic cloves so that pulp goes into food processor and blend until smooth.

4. Add sour cream and remaining ingredients and pulse to combine. Serve warm with pita chips.

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