If you’re looking for a flavorful dip that’s full of nutrients during the wintertime, then look no further! The koginut squash has a delicious, nutty flavor when roasted then pureed. Pair with some chunks of crusty bread and you’ll be all set!
|15 - 20 Minutes||60 Minutes||4 - 6 Servings|
- Preheat oven to 400°F. 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 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 baguette.