Check out the new Clay Coyote Flameware in our Made at the Coyote Shop
This was an exceptional year for squash (tomatoes and peppers too!) Yesterday was the last day of my work-share at Loon Organics. We spent the day washing and boxing A LOT of butternut, acorn, kabocha, buttercup, and pumpkin. It was a perfect fall day. I am sad it is over. Fortunately there will be plenty of squash and tomatoes to inspire my cooking over the next few months. Here is a delicious recipe that works well with any winter squash. We shared this Winter Squash Dip at our Fall open house last weekend… Enjoy!!!
Serve in a hallowed out pumpkin or squash…
- 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
- 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, a serving bowl, or a Clay Coyote Pottery Tray. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.