This recipe is based on one that I found a few years ago on vegweb.com I like my version better, though!
Butternut Walnut Dip
1 c. walnuts
1 medium butternut squash
Cook butternut squash. Remember, you can do this in the crockpot, and you can make it days in advance of actually assembling the entire dip recipe. You will want to discard the seeds and shell and just use the flesh.
Place walnuts in a food processor. Grind until they resemble coarse meal. You could also chop them by hand, but a food processor (or really good blender) makes this much easier.
Add butternut squash to food processor. Process to thoroughly combine, scraping sides as needed. Add in salt, pepper, and onion powder to taste. I just did probably 1/4 t. of onion powder. You could also add in 1/4 t. of garlic powder. Add in water to achieve desired consistency. Chill or serve hot, with crackers or veggies to dip in it. You could also thin it down more, really puree it, and heat it and serve as soup. It’s yummy with barley that way!