Roasted Squash Party Dip

Roasted Squash Party Dip

The stores and farmer’s markets are bursting with gorgeous edible squashes right now! Although these are great for display, they are even more fabulous to eat. A fun way to enjoy both the taste and the look is to make a squash party dip. Afterall, if you’re going to make the effort to cut up one of these bad boys, you may as well display it!

The squash itself will become the dip container, as the yummy roasted squash is blended into a creamy rich dip in the center.

You will need:

  • 1 Buttercup Squash – or other equally beautiful edible fleshy squash. Try to choose one that would also make a creative container.
  • 1-1/2 Cups Sour Cream
  • 1/2 Teaspoon Nutmeg
  • 1-2 Tablespoons Olive Oil
  • 1/2 Teaspoon Cinnamon
  • 1/2 Cup Parmesan
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cayenne Powder

How to Prepare:

Wash and dry squash

Carefully cut in half. Scrape out seeds (keep seeds if you’d like to toast the seeds later!)

Drizzle quality olive oil over the top part and cut out as much squash flesh as you can from the bottom part while maintaining the ‘bowl’ integrity. Do not cook hollowed bottom part – put aside for later.

Roast top and other squash chunks at 400 degrees for 40 minutes.

Let squash cool a bit so you can touch it and then scrape away squash removing any skin.

Blend with spices and 1/2 cup parmesan. The parmesan will melt because the squash will still be hot. Then whip in  1-1/2 cups of sour cream. If you have herb salts, sprinkle some on top.

Fill bottom hollowed out squash and serve with crusty bread, interesting chips/crackers and firm sliced vegetables.

Enjoy!

Roasted Squash Party Dip

Ingredients

  • You will need:
  • 1 Buttercup Squash - or other equally beautiful edible fleshy squash. Try to choose one that would also make a creative container.
  • 1-1/2 Cups Sour Cream
  • 1/2 Teaspoon Nutmeg
  • 1-2 Tablespoons Olive Oil
  • 1/2 Teaspoon Cinnamon
  • 1/2 Cup Parmesan
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cayenne Powder

Instructions

  1. Wash and dry squash
  2. Carefully cut in half. Scrape out seeds (keep seeds if you'd like to toast the seeds later!)
  3. Drizzle quality olive oil over the top part and cut out as much squash flesh as you can from the bottom part while maintaining the 'bowl' integrity. Do not cook hollowed bottom part - put aside for later.
  4. Roast top and other squash chunks at 400 degrees for 40 minutes.
  5. Let squash cool and scrape away squash removing any skin.
  6. Blend with 1-1/2 cups of sour cream, spices and 1/2 cup parmesan.
  7. Fill bottom hollowed out squash and serve with crusty bread, interesting chips/crackers and firm sliced vegetables.
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