Sauteed Butternut Squash with Goat Cheese Dip

Ingredients:

• 1 (11 oz.) log herbed goat cheese, room temperature (plain goat cheese also okay you can soften and add herbs yourself)
• 2 tbsp olive oil
• 1 tbsp butter or vegetable oil spread
• 1/2  butternut squash, peeled, seeded and chopped into pieces
• 6 cloves garlic, minced
• 1 large shallot, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sage
• Pinch of sea salt
• Pinch of black pepper
• 1/4 cup dried apricots, chopped fine
• 1/4 cup walnuts, chopped fine

Directions:
1. Place the goat cheese in a mixing bowl and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add squash, garlic, shallot, lemon juice, sage and pinches of salt and pepper. Saute until squash is tender, about 10-15 minutes, stirring often. Transfer to a bowl and let cool for 10 minutes.
3. Mix the cooked squash with the goat cheese. Add more salt and pepper if needed.
4. Place in a dip bowl, top with apricots and walnuts. Serve with the Crunchmaster gluten-free crackers of your choice. (I prefer Original with this recipe.)  Enjoy!

Note: Always check the labels to ensure all ingredients in mixes are gluten free!!