Dairy-Free Butternut Squash ‘Fondue’

Name: Dairy-Free Butternut Squash ‘Fondue’
Ingredients: 1 medium butternut squash, cut in half, seeds removed; 1 sweet onion, peeled and quartered; 1 head garlic, top quarter cut off to expose the cloves; 4 tablespoons olive oil; Salt and freshly ground black pepper; One 14-ounce can coconut milk; ½ teaspoon grated nutmeg; 1 pinch cayenne pepper; Assorted vegetables, for serving (we used mini sweet peppers, broccolini, Brussels sprouts, endive and fingerling potatoes)

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Why should cheese eaters have all the fun? Our recipe for butternut squash "fondue" is just as smooth, tangy and dippable as the cheese version (but about a billion times healthier).

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Ingredients

1 medium butternut squash, cut in half, seeds removed
1 sweet onion, peeled and quartered
1 head garlic, top quarter cut off to expose the cloves
4 tablespoons olive oil
Salt and freshly ground black pepper
One 14-ounce can coconut milk
½ teaspoon grated nutmeg
1 pinch cayenne pepper
Assorted vegetables, for serving (we used mini sweet peppers, broccolini, Brussels sprouts, endive and fingerling potatoes)