Butternut Squash Dip Recipes

BUTTERNUT SQUASH DIP

Steps:

• Preheat the oven to 425 degrees.
• Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
• Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

BUTTERNUT SQUASH SMOKY QUESO DIP

Steps:

• Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight.
• Heat a smoker to 350 degrees F with char-hickory pellets.
• Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.)
• Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle chile and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes.
• Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

SQUASH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
• Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.