Winter Squash Dip
For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban.
- Yield: Makes about 6 cups
Photography: John Kernick
Source: Martha Stewart Living, October 2007
- 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper, to taste
- 2 heads garlic, tops cut off to expose cloves
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 8 scallions, white and pale-green parts only, sliced 1 inch thick
- 2 chipotle chiles (canned in adobo sauce)
- 2 cups (16 ounces) sour cream
- 8 ounces cream cheese, room temperature
- 1 1/4 cups grated Parmesan cheese (about 4 ounces)
- 4 teaspoons fresh lemon juice
- Paprika, for sprinkling
- Roasted pepitas (pumpkin seeds), for garnish
- Breadsticks, for dipping
Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.