Winter Squash Dip

Winter Squash Dip
Photo: Krause, Johansen
6 cups

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


  • 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


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

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

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