Let’s just get right into it: I’m very excited to bring you today’s recipe!
I am participating in #DeliciousBowl by Chobani, with an original Super Bowl snack incorporating Chobani Greek yogurt. (You can search #DeliciousBowl on Instagram and Tumblr to find other participating bloggers!) Whipping things up in the kitchen is way too fun. (Remember my football snackies?) I won’t be hosting any Super Bowl get-togethers this year…but if I did, this Creamy Butternut Squash Dip would be there with some pita chips!
The hardest part of this recipe-creation was deciding between sweet or savory. My sweet tooth screamed caramel apple dip… but in an unexpected twist, I went with something herb-y and cheese-y. And whaddaya know, it turned out pretty great.
Super Bowl Sunday Delicious Bowl Appetizer: Creamy Butternut Squash Dip with Pita Chips
- 1 butternut squash, cubed
- 4 Tbs. olive oil
- dash of salt
- dash of pepper
- 1 Tbs. Garlic powder
- 1/2 cup feta cheese
- 1 cup Chobani Greek Yogurt (Plain flavor, 0% fat)
- sprinkle of Parsley
- 1 Tbs. Oregano (I’m in love with the smell of oregano right now)
- 1 Tbs. ground Sage
- Pita chips for dipping (I used Wheat Thins’ new product Toasted Pita Chips)
1.) Preheat oven to 425 degrees. Line a baking sheet with foil.
2.) Toss the butternut squash cubes in 3 tablespoons of olive oil, salt, pepper and garlic powder.
3.) Roast for 30 minutes or until very soft, flipping half-way through.
4.) Combine the roasted squash, feta cheese, and remaining 1 Tbs. olive oil in a food processor. Place mixture in the refrigerator and allow to cool completely.
5.) Once the squash is totally cool, add Chobani Greek yogurt, sage, oregano, and parsley to the food processor. Combine until it’s one creamy mixture!
6.) I topped this #DeliciousBowl with some more parsley and feta for color and served with pita chips on the side.
I’m happy I went with the ‘savory’ selection! The spices and herbs are crazy-flavorful, and this recipe is a much healthier option than traditional cheesy or cream-based dips like ranch or onion. Greek yogurt adds fat-free creaminess with extra protein; herbs flavor the dish without sugar or excess sodium; squash and feta round out the recipe for some uniqueness.
Maybe this can even something to add to your Super Bowl XLIX menu…?
I’m actually thankful that today is Monday. New week = fresh start.
Which football games did you watch this weekend? Even the unsporty-est of the people can find something they enjoy about football season. You get to plan team-colored outfits, prepare fan-friendly appetizers, maybe some drinks or cocktails, tailgate parties, house parties, sports bar parties, trash-talking the opposing team. I don’t want to hear about Ray Rice anymore, let’s talk about the actual players and games! Or food. That’s cool too.
My weekend was spent working at our home-opener football game. (I’m a sports marketing intern for our athletics department). After working 2.5 hours at a volleyball tournament, I spent 7 hours on the football field. Our boys stepped out in brand new uniform designs and we kicked off brand new game-day traditions. I’m sad to report that I didn’t have any glamorous or “wow” jobs during the game. Typical intern grunt work. But the boys kept me entertained with touchdown after touchdown, killing the opposing team. Brought home a W and that’s all a fan can ask for, right?!
Okay moving on….It’s not really a secret that I like to make things pretty. Why have pretzels when you can turn them into adorable football pretzels? For some reason, I will use any excuse to make DIY crafts and recipes that have a theme. Just appease me.
- Line a baking sheet with parchment paper.
- Melt your milk/dark chocolate, and dunk the tops of the pretzels into it.
- Set them, pretzel-side down onto the paper-lined baking sheet.
- Place the sheet into the freezer for ten minutes while you melt your white chocolate
- If you don’t have a piping tool that is thin enough to outline the laces onto the pretzels, you can just use a ziplock bag. Push a toothpick through the corner to create a tiny whole, and fill the bag with your melted white chocolate.
- Pipe the laces onto the pretzels and place them back into the freezer. Store in the freezer until you’re ready to place in a dish for your party, because if you leave them out they will be G-O-N-E. ;)
They were a hit! And yes, they do taste better than regular chocolate peanut butter pretzels because they are made with love. Football love.
That’s just the start of weekend football festivities, we have a long season to go. More snacks and recipes to come!
I leave you with his football-themed single by Chase Rice, who has replaced Hunter Hayes as my country crush btw ;)
This recipe is TOO GOOD not to make. Seriously, if you like the Nature Valley Oat n’ Honey bars, you will fall in love at first bite with these homemade creations that are pretty easy and muy delicioso. The recipe originally came from Heatherchristo.com, which I found on Pinterest.
My mom and I made these bars together for our awesome (and painful) 10 mile hike on Friday. Trail mix always seems like the perfect go-to fuel for long hikes, and these bars are like bringing all the trail mix flavors together for an on-the-go snack. The flavors were fantastic for fall, and the butterscotch is really powerful and sweet! Good combo of nuts, seeds, sweet and salty going on here :)
You will need a large bowl and the following:
- 4 cups rolled oats
- 1/4 cup vegetable oil
- 3/4 cup pure pumpkin
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 (heaping) tsp cinnamon
- 1/2 tsp salt
- 1 1/3 cup slivered almonds
- 1/2 cup of pepitas (or sunflower seeds)
- 1 (11 oz) bag of butterscotch chips (chocolate or white chocolate would be just fine!)
- Optional: shredded coconut, dried cranberries, cherries, or pineapple
1. First, in a LARGE bowl, combine oats, oil, pumpkin, brown sugar, honey, cinnamon and salt.
2. Throw the pepitas and almonds in to the mix.
3. Add in butterscotch chips and any additional fillings.
4. Line a 9 x 13″ baking sheet with parchment paper; evenly spread the granola mixture onto the parchment paper and use a spatula to flatten it as much as possible.
5. Bake at 325 degrees for 30 minutes. Remove from oven and use spatula again to press down and flatten the sheet of granola. Place back in the oven for an additional 20 minutes.
6. Let cool completely!
7. Slice into bars; make approximately 24.
These bars do go soft after storing in a container or plastic bags, so they are best wrapped individually before storing in an air-tight container.
The oat texture, the bites of almonds and pepitas, the sweet butterscotch chips – it’s ridiculously good. So good that I’ve had two a day since Friday. With coffee of course.
How good would these be just broken up in a bowl with milk, eaten with a spoon? Mmm I think I just found my next breakfast for when I return home over winter break ;)