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Winter Squash Dip
Nb persons: 0
Yield: about 6 cups
Preparation time:
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For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban. Martha Stewart Living, October 2007 Yield Add to Shopping List 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, to taste | |
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.
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