Roasted Squash Aioli

5 from 1 vote

This roasted squash aioli combines oven-roasted, caramelized squash blended into a rich, creamy homemade mayonnaise base for an earthy, velvety smooth and savory aioli sauce.

Prep Time1

Total Time1

Course: condiment

Cuisine: French

Servings:

Calories: 41kcal

Author: Kita Roberts

Equipment

food processor

Ingredients

½ cup squash cut into 1" pieces. This works w/ any roasted squash variety but we love acorn or butternut.
1 tsp olive oil
2 tbsp butter
¼ cup homemade mayo recipe
2 cloves roasted garlic
1 tsp black pepper freshly grated
Pinch salt

Instructions

For the Roast the Squash

Preheat the oven to 425 degrees F.
Line a baking sheet with foil.
Toss the diced squash in the olive oil.
Arrange the squash on the baking sheet in a single layer and roast for 20 to 25 minutes, until golden brown, flipping once half way through cooking.
Remove from the oven and rest until completely cooled.
Using a food processor, puree the squash with the butter until completely smooth.
Transfer to a small bowl and clean the food processor.

For the homemade aioli

In your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top.
The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
Add the pureed roasted squash, and roasted garlic and pulse a few more times until everything is completely combined.
Season with freshly ground black pepper and spoon into a resealable jar.
Seal and chill until ready to use.

Notes

If it becomes too thick, use a ½ teaspoon cold water to thin it out.

Nutrition