Butternut Squash & Pomegranate Dip

Prep Time

5 minutes. Makes 1 9-oz. serving.
Butternut Squash & Pomegranate Dip


  • 2 ct. Garlic Naan Flatbread
  • 6 oz. Recipe: Butternut Squash Pomegranate Dip
  • ¼ oz. Primo Gusto Extra Virgin Olive Oil
  • ½ oz. Apricot Preserves
  • ¼ oz. Pomegranate
  • ¼ oz. Gordon Choice Walnuts
  • ¼ tsp. Trade East Hulled Sesame Seeds
  • 1 ct. Markon Lime, zested
  • 1 ct. Markon Mint Leaves

Recipe Preparation

  1. Grill the naan on a char-grill or flat top to warm it through. Cut each piece in half and reserve. 
  2. Add 6 oz. of squash dip to a serving plate, making a well in the dip. 
  3. Drizzle with extra virgin olive oil. 
  4. Spoon apricot preserves onto the plate, followed by the pomegranate and toasted walnuts. 
  5. Garnish with white hulled sesame seeds, fresh lime zest and hand-torn mint. 
  6. Place the naan next to the dip and serve.  

This recipe originally appeared in the Gordon Food Service Foodscape publication.

Nutrition Information (per serving)