Winter Squash Dip

November 1, 2016


imageWe are so in my favorite food season. Roast all the veggies. Make all the soups. And get together with people and huddle around a fire place or table or couch. This dip is one my friend brought to a party and it was so different and yummy I had to grab the recipe.

Luckily it was from Martha Stewart and not hard to find. It starts with 2 lbs of roasted squash. I used Celebration Squash  because my friend did.


It was delicious. You could use Butternut, Acorn, or Delicata if you want but you need to remove the skins.




This dip is packed with flavor – Roasted squash, parm, lemon, chipotle pepper. And this yumminess:



Roast these along with the squash wrapped up in parchment lined foil. Then squeeze out those pieces of roasted flavor into the food processor along with some creaminess with sour cream and cream cheese. I love the heat the chipotles give but you may want to warn people it has a kick.

This dip just seems like a party on its own. Hope you get to try it for your next cold weather get together!

Happy Eating, xoxo Katie



Winter Squash Dip (click here to get printer version)


  • 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


  1. 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.
  2. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
  3. 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.
  4. Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

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