Winter Squash Dip Food

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:

• 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.

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 FESTIVE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
• Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
• Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
• Refrigerate dip for 1 hour.

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.

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.

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.