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Winter Squash Dip

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Recipe photo courtesy of Krause, Johansen

For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban.

Source: Martha Stewart Living, October 2007
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195
  • Robert S
    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.
    Reply
  • Karen K
    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.
    Reply
  • OSF
    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.
    Reply
  • nlight
    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.
    Reply
  • ashleygeddes
    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.
    Reply
  • ashleyhoward
    18 NOV, 2010
    Anyone know if I can make this ahead on Tuesday or Wednesday and then Reheat for Thanksgiving??
    Reply
  • ashleygeddes
    23 NOV, 2008
    One more comment: It's just as good with low fat sour cream and low fat cream cheese.
    Reply
  • ashleygeddes
    23 NOV, 2008
    This has become a favorite dip to make in the fall and winter!
    Reply
  • drkristen
    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.
    Reply

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