↞ recipe box start page
Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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.
makes about 6 cups
view more member recipes
Winter Squash Dip
Category: Dips-served cold
Prep Time: Cook Time: Total Time:
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.
makes about 6 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Winter Squash
by sgre52160
4 acorn squash, halved, seeds removed 1 large onion, chopped 2 cloves garlic, minced 2 stalks celery, chopped 2 cups sliced mushrooms 1 cup chopped red pepper 1 jalapeno pepper, minced 1/4 cup
by sgre52160
4 acorn squash, halved, seeds removed 1 large onion, chopped 2 cloves garlic, minced 2 stalks celery, chopped 2 cups sliced mushrooms 1 cup chopped red pepper 1 jalapeno pepper, minced 1/4 cup
Winter Squash Casserole
by sgre52160
2 1/2 cup diced winter squash 1 cup diced celery and onion 1/2 cup butter 1 1/2 cup water 2 eggs, beaten 1 cup grated cheese Salt and pepper 2 cups cracker crumbs Boil vegetables, butter and
by sgre52160
2 1/2 cup diced winter squash 1 cup diced celery and onion 1/2 cup butter 1 1/2 cup water 2 eggs, beaten 1 cup grated cheese Salt and pepper 2 cups cracker crumbs Boil vegetables, butter and
Sauteed Winter Squash
by sgre52160
1 winter squash, about 2 lb, preferably smooth skinned (butternut, delicata, etc) 2 tbsp butter 1 tbsp brown sugar, or more, to taste (omit if squash is sweet) Salt and pepper Cut squash i
by sgre52160
1 winter squash, about 2 lb, preferably smooth skinned (butternut, delicata, etc) 2 tbsp butter 1 tbsp brown sugar, or more, to taste (omit if squash is sweet) Salt and pepper Cut squash i
Winter Squash Gratin
by sgre52160
1 1/2 cups grated sharp cheddar (about 6 ounces) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tbsp butter 2 cups chopped onions 1 tsp sugar 1/2 tsp salt 1/2 tsp dried thyme
by sgre52160
1 1/2 cups grated sharp cheddar (about 6 ounces) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tbsp butter 2 cups chopped onions 1 tsp sugar 1/2 tsp salt 1/2 tsp dried thyme
Creamy Winter Squash Gratin
by sgre52160
8 cups cubed peeled kabocha squash (about 3 lbs) Cooking spray 2 tsp butter 2 cups thinly sliced leek (about 2 large) 1 tsp salt 3 1/2 cups low-fat milk 1/3 cup all-purpose flour 1 cup shredde
by sgre52160
8 cups cubed peeled kabocha squash (about 3 lbs) Cooking spray 2 tsp butter 2 cups thinly sliced leek (about 2 large) 1 tsp salt 3 1/2 cups low-fat milk 1/3 cup all-purpose flour 1 cup shredde
view more member recipes
related CDKitchen recipes
Stuffed Pattypan Squash
Braised Chinese Winter Melon
Acorn Squash And Apple Bake
Apple Squash Bread
Quibebe (Brazilian Winter Squash Soup)
Winter Squash Pie
Winter Squash Raisin Bread
Rutabaga And Winter Squash
Squash Soup (Mozambique)
Gingered Squash And Ham Soup With Cornmeal Dumplings
Recipe Quick Jump