Butternut Squash Dip Food

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 DIP WITH PARMESAN

Steps:

• Heat oven to 400 degrees.

BUTTERNUT SQUASH DIP

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil
• Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized
• In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt
• Transfer to a bowl and let cool in the fridge. The flavour begins to really develop after a few hours. Serve with crackers, veggies or bread. Happy Dipping!

BUTTERNUT SQUASH DIP

Steps:

• Pre-heat oven to 180ºC (Fan)
• Brush the cut side of the squash lightly with olive oil, add a pinch of salt to the cavity, then place cut-side down on a lined baking tray.
• Roast in the oven for 50 mins to 1 hour, until the squash flesh is completely soft.
• Remove from the oven and cool for at least 10 minutes, then scoop out the flesh and add to a blender with the garlic, tahini and lemon juice. Blitz until completely smooth and then taste. You may need to add an extra drizzle of oil to enhance the flavour (it depends how watery your squash was), and also some extra salt and pepper too.
• Scoop into a bowl, cover and chill until ready to eat. Best served chilled
• Garnish with coriander if you like.

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.