Winter Squash Dip
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Martha Stewart Living, October 2007
- Yield Makes about 6 cups
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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
- 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.
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.
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.
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.
Anyone know if I can make this ahead on Tuesday or Wednesday and then Reheat for Thanksgiving??
One more comment: It's just as good with low fat sour cream and low fat cream cheese.
This has become a favorite dip to make in the fall and winter!
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.