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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

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.

  3. Step 3

    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.

  4. Step 4

    Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

Source
Martha Stewart Living, October 2007

Reviews (9)

  • 27 Nov, 2013

    We used half the fat (butter, sour cream, parmesan, and cream cheese) and it still came out a little too bland. So I would recommend not using more than half, not if you don't want to lose the taste of squash or chipotle (which is a nice touch with a little kick). It's a good dip, but it's going to require some breadsticks or crostini to give it a little crunch.

  • 7 Nov, 2013

    I accidentally left out the cream cheese the 1st time I made this. At 1st, I wasn't thrilled with the overall flavor of the dip. I was making it for a potluck the following day & almost hesitated to take it. What a difference a day makes! The flavors really intensified & it was delicious. Everyone at the potluck requested the recipe. Even the kids were devouring it. I've now made it with & w/out the cream cheese and definitely prefer it without. The cream cheese masks the squash flavor.

  • 12 Dec, 2011

    Yes, serve this cold. It's very pretty when served in a turban squash. I like Parmesan cheese and so I liked this dip. The cheese gave it a nice coarse texture. Great with breadsticks.

  • 9 Oct, 2011

    there are several problems with this recipe:
    1) it makes enough to feed a small army, half would do for a family dinner
    2) due to proportion problems, you can't even taste the squash and the result tastes like a bland cream cheese spread. add twice as much squash and half the quantity of all the combined cheeses
    3) all in all, forgettable and definitely not gourmet.

  • 24 Nov, 2010

    You serve it cold, so you wouldn't need to heat it. I think it is good for about 3 days. I am making it today, so one day ahead.

  • 18 Nov, 2010

    Anyone know if I can make this ahead on Tuesday or Wednesday and then Reheat for Thanksgiving??

  • 23 Nov, 2008

    One more comment: It's just as good with low fat sour cream and low fat cream cheese.

  • 23 Nov, 2008

    This has become a favorite dip to make in the fall and winter!

  • 11 Nov, 2008

    I wish I'd had time to serve it in a hollowed-out squash, but even without the autumnal presentation, this dip was AMAZING. Definitely a new tradition in our household.