Roasted Butternut Dip

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1 (2-pound) butternut squash

1 onion, peeled and cut into quarters

4 garlic cloves, unpeeled

1 1/2 teaspoons olive oil

3 tablespoons sour cream

3/4 teaspoon salt

1/8 teaspoon ground red pepper

1/2 teaspoon ground nutmeg

1/8 teaspoon freshly ground black pepper

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