Healthy Butternut Squash Rosemary and Garlic Dip

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Okay, so I recently had to have a tooth pulled – not cool, guys!  I had to have a filling replaced, and I ended up getting irreversible pulpitis in the tooth (basically inflammation of the pulp) – can you say ouch???  Wow – talk about some of the worst pain you’ve ever felt in your life!!!  Anyway, the only treatment for irreversible pulpitis is either a root canal or having the tooth extracted.  I would NEVER get a root canal, and I would NEVER recommend anyone getting a root canal, so extraction it was!

You may be wondering why I am so against root canals.  Well, the truth of the matter is, I didn’t know how dangerous they really are.  I don’t have any, so I never really gave it any thought, but when this tooth started acting up, I spoke with a nutritional consultant that works for Dr. Lawrence Wilson, and she told me that Dr. Wilson NEVER EVER recommends root canals.  In fact, when someone goes on his nutritional balancing program, he actually recommends having any root canaled teeth removed, and his clients report feeling dramatically better after having done so.

It was explained to me that almost all root canals harbor extremely dangerous infections.  It is a known fact that 97% of terminal cancer patients have had this dental procedure.  It is also known that root canals can lead to many chronic diseases such as MS, arthritis, heart, kidney, bone, and brain disease.  After she told me all this, I did my own research – all the while considering yanking this tooth out myself because I was in so much pain!  I was shocked to find out how well known it is that this procedure is extremely dangerous, and yet it is still being practiced today!

The following pins ink to multiple sites that explain the dangers of a root canal and explain why this dental procedure is just not a risk that anyone should be willing to take.

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And this is only a few!  Do a google search on the dangers of root canals, and you will get thousands of results!

Needless to say, I quickly came to the conclusion that a root canal was not an option.  I’ve heard the saying “Save your teeth at all costs”, but at the cost of my health???  Sorry, that just doesn’t add up to me.  Moral of the story is – do your research, and make an informed decision if you are facing a root canal.  Also, if you have root canalled teeth, and you’re feeling ill, and are having a hard time finding a diagnosis – consider those teeth!  They could be the culprit…just something to consider.

Alright, now that I’ve given you something to think about, some good news!  My pain is your gain, because after getting the tooth extracted, I was on an all soft food diet while healing.  I would puree all my food in a food processor so that I wouldn’t have to chew it.  In full disclosure, I also may have overindulged in some organic vanilla bean ice cream as well – why?  Because I deserved it after dealing with that awful toothache and then getting it extracted!

Anyway, during this time, I stumbled upon an amazing recipe for a butternut squash dip!  I was pureeing some butternut squash and threw a few other ingredients in to make it extra tasty, and when it came out, I was like – oh my gosh, this would make an AMAZING dip for crackers, chips, veggies, bread, anything really – it is SO good!!!  I told my mom about it and she whipped up a batch for a get together she was having, and it was a HUGE hit!  Let’s get to the recipe, which is surprising simple for how delicious is tastes!

BUTTERNUT SQUASH ROSEMARY AND GARLIC DIP

Ingredients

  • 2-3 cups cubed butternut squash
  • olive oil
  • 1/4  – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • sea salt, to taste
  • 1/3 cup plain greek yogurt (you can increase this for a less “thick” dip)
  • 1-2 oz. soft goat cheese (If you don’t like goat cheese, you can substitute another cheese in here)

Directions

1.) Preheat the oven to 390 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the prepared baking sheet, drizzle with olive oil, sprinkle with garlic granules, dried rosemary, and sea salt.  Toss to coat, and place in the oven.  Bake for 35-40 minutes at 390 degrees.

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2.) When the squash is done, place it in a food processor, and add the greek yogurt and goat cheese.  Process on high till smooth.  Scrape the sides down, if needed, take a taste and add more salt if needed.  Process on high again until completely smooth.

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3.) Transfer to a bowl, and serve as a dip for something yummy…unless you’ve just had a tooth pulled, then just enjoy it without dipping anything in it! 😉

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Ahhh, beauty from pain!  Delicious and nutritious!  Enjoy! 🙂

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