Food & Cooking Recipes Appetizers Winter Squash Dip 3.2 (194) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Yield: 6 cups For a festive presentation, serve this Winter Squash Dip appetizer in a large, round, hollowed-out squash, such as a turban. 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 ¼ 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 ¼ 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. Rate it Print