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Butternut Squash Goat Cheese Dip
Ingredients
- 2 1/2 cups cubed butternut squash
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- a few grates of fresh nutmeg
- 11 ounces goat cheese, at room temperature
- 3 tablespoons freshly chopped herbs: oregano, basil, cilantro, parsley, sage
- buttery black pepper pitas
- 6 large pitas, sliced into triangles
- 4 tablespoons butter, melted
- freshly cracked black pepper
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