Squash Dip Food

BUTTERNUT SQUASH DIP WITH PARMESAN

Steps:

• Heat oven to 400 degrees.

ROASTED SQUASH DIP

Steps:

• In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.

CAMPFIRE SPINACH DIP IN SPAGHETTI SQUASH

Steps:

• Preheat oven to 500 degrees F.
• Cut the squash lengthwise, deseed.
• In a medium sized bowl, mix all dip ingredients together.
• Fill the inside of the squash with dip mixture to slightly heaping.
• Wrap in parchment paper and then in foil to secure the base, dome over with foil to cook.
• Cook on the campfire over well stoked flame (not touching the package underneath), on the barbecue at medium heat or in the oven at 500 degrees for approximately 1 hour or until a fork can poke into the outer pulp and easily separate the squash from the peel.
• Remove from heat and remove top foil to scrape the squash from the peel using a fork; mix squash with the dip before serving. with a fork for scooping.
• Serve with sweet potato chips and enjoy.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. Remove from oven and let cool slightly.
• Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.

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.

VEGAN AND GLUTEN-FREE SQUASH HUMMUS DIP

Steps:

• Roast the squash for 40 minutes at 420F. When ready let cool until chilled.Process all ingredients in a powerful food processor until there are no more chunks. Use 2 tablespoons of the chickpea liquid to smooth the texture. Sprinkle Superfood Turmeric on top.Refrigerate and serve at room temperature as a dip. Roast the squash for 40 minutes at 420F. When ready let cool until chilled. Process all ingredients in a powerful food processor until there are no more chunks. Use 2 tablespoons of the chickpea liquid to smooth the texture. Sprinkle Superfood Turmeric on top. Refrigerate and serve at room temperature as a dip.
• Roast the squash for 40 minutes at 420F. When ready let cool until chilled. Process all ingredients in a powerful food processor until there are no more chunks. Use 2 tablespoons of the chickpea liquid to smooth the texture. Sprinkle Superfood Turmeric on top. Refrigerate and serve at room temperature as a dip.

ACORN SQUASH & CARAMELIZED ONION DIP

Steps:

• Preheat oven to 350°F.
• Place the squash, flesh side up, in a baking pan with high sides, pouring about an inch of water in the bottom of the pan. Cover the squash with foil and bake for 45 to 60 minutes, or until fork tender.
• While the squash is baking, heat a large skillet over medium-low heat and add in just enough olive oil to coat the pan, about 1 tablespoon.
• Add the onions to the pan and stir to coat with oil. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. As the pan dries out, add in a splash of stock, white wine or water to deglaze, then stir. The onions should be soft but not mushy when they're done. Add the minced garlic to the pan about 10 minutes before the onions are finished caramelizing.
• Remove the onions from the heat and set aside. Remove the squash from the oven and allow it to cool enough to handle. Scoop out the squash flesh into a food processor or blender.
• Add the onion mixture, honey or maple syrup, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth.
• Serve warm, cold or room temperature as-is or add in yogurt, a drizzle of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish.

ROASTED GARLIC & BUTTERNUT SQUASH DIP

Steps:

• Pre-heat oven to 400f degrees and line a large baking sheet with parchment paper.
• Carefully slice the squash in half, lengthwise. Leave the seeds (it's easier to scoop them out when cooked), and lightly brush the cut surfaces with a bit of coconut oil. Place flat side down at first onto the parchment paper.
• Next, prep the garlic. Simply chop just the tippy top of your garlic bulb to expose some of the cloves. Drizzle with a little bit of olive oil and wrap each bulb separately with tin foil.
• Place both the squash and garlic in the oven together. Set the timer for 40 minutes. Half-way through, flip the squash over so the flat side faces up. The squash should be tender when done, if it requires more time, remove the garlic and finish the squash off.
• When squash is finished, scoop out the seeds and discard. When cool enough to handle, scoop out the middle of the squash and add to a food processor.
• When garlic is cool enough to handle, squeeze from the very bottom so the soft garlic comes bursting out - squeeze all cloves into the food processor as well. Get any remnants in there with your fingers.
• Add 2 Tbsp extra virgin olive oil, plenty of sea salt to taste and dried rosemary. Mix well until everything is well incorporated. Taste and season as needed.
• Serve in a small bowl alongside your crackers and crudité.

WINTER SQUASH DIP

Steps:

• 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.

WARM BUTTERNUT SQUASH DIP WITH GRUYERE AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
• When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, yogurt, ¾ cup cheese, cayenne and parsley. Taste for seasoning and add more salt as necessary (you'll probably need ½ teaspoon). Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
• Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
• Serve immediately with gluten-free crackers.

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.

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.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Pre heat your oven to 400 degrees F.
• While your oven is preheating, line a baking tray with foil and place the butternut squash on it and sprinkle the butternut squash with a slight drizzle of oil.
• Take 1/2 a head of garlic (you can roast the whole head and use half of the roasted head of garlic or break it off and roast only half of it). Cut the ends off the garlic. Just sprinkle a bit of oil on the garlic, place it in a piece of foil and wrap the foil around it. You can place it on the same tray as the butternut squash is on.
• Place the tray with the butternut squash and the garlic in the oven for 30 minutes.
• Let garlic cool a bit so you can handle it and squeeze the roasted garlic out of the cut ends into a blender/ food processor.
• Add in the roasted butternut squash, harissa, chickpeas, lime, coriander, and vinegar and blend till well incorporated.
• Season with salt and pepper according to your taste and serve with chips, veggies and/or pakoras!

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!

ROASTED BUTTERNUT SQUASH DIPPERS

Steps:

• Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once., Sprinkle with seasonings. Mix dip ingredients; serve with squash.

YELLOW SQUASH AND ZUCCHINI DIP

Steps:

• Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
• Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
• I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
• Serve with tortilla chips.

BUTTERNUT SQUASH HARISSA DIP

Steps:

• Slice the squash in half and place it on a parchment lined tray. Bake it in a 400°F for about an hour, or until fork tender (be sure to test the thickest part of the squash).
• Remove the squash from the oven and let cool. Once cooled, remove the seeds and measure out 2 1/2 cups of cooked squash.
• Add the squash to a food processor along with the other ingredients and purée the mix until it's smooth. Taste the dip and adjust its seasoning as needed.
• Chill the dip before serving. Just prior to serving, garnish it with some extra olive oil, pomegranate seeds, sesame seeds or roasted squash. Serve alongside chips, crackers, veggies, and bread.

OVEN-ROASTED SQUASH WITH GARLIC & PARSLEY

Steps:

• Preheat oven to 375 degrees F.
• Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
• Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

ROASTED SQUASH DIP

Steps:

• In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.

PEPITA PESTO ROASTED BUTTERNUT SQUASH DIP RECIPE

Steps:

• Roast The Squash: Heat the oven to 375°F and arrange a rack in middle. Place the squash cut-side down (with nothing on it!) on an aluminum foil silicon mat-lined rimmed baking sheet and place it in the oven. Place the olive oil and the head of garlic in a small ovenproof saucepan covered with an ovenproof top and place it on the baking sheet next to the squash in the oven.Roast the squash until it is easily poked with a fork and the garlic until it is soft and golden brown, about 40 to 45 minutes. If the garlic is ready before the squash, remove the garlic and oil from the oven and set aside to cool and continue to roast the squash until it is fork tender. Once the squash is tender, add pepitas and sage and roast another 3 to 5 minutes, or until the seeds are toasted and sage is crisp but not brown.the
• Process The Dip: Remove everything from the oven and set aside to cool slightly, about 5 minutes. When cool enough to handle, scoop the squash out of the skin and place in a food processor fitted with a metal S-shaped blade.Squeeze the garlic cloves out into the food processor and add the garlic infused oil, the pepitas, crisp sage, parsley, salt, half of the broth, and lemon juice and process until everything is broken down, about 1 minute. Stop to scrape down the insides of the food processor and look at the texture. You want the final dip to have the consistency of mashed potatoes. If it is dry, add the remaining broth. Let the food processor run again until the mixture is smooth, about 2 minutes more. Taste and add more salt or pepper, as desired.
• To Serve The Dip: Place the dip in a serving bowl and garnish with a pinch of pumpkin seeds, a drizzle of olive oil, and a pinch of flaky sea salt. Serve the dip with cut up vegetables (we like it with cooked fingerling potatoes, radishes, cauliflower, or carrots), root vegetable chips, or crackers.