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Sandra CoyeHello Dolly Bars 11 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Butternut Squash and Parmesan Dip

Blossom Lady
Dec 15, 2021 08:09 AM
Butternut Squash and Parmesan Dip

Really, this could easily be a side dish as well as a dip. It’s a simple preparation of twice-baked butternut squash — roasted until it’s buttery soft and scoopable, then blended with milk and plenty of nutty Parmesan and baked with a cheesy crust on top.

In fact, we’ve served it both ways. The first time we made it, we ate it as a dip with pita chips and friends. Later that night we warmed up the leftovers, alongside some roasted vegetables, for a late-working husband.

This dish is very similar to delicata squash and Gruyère dip, only it’s stuck back in the oven to develop a thin crust on top. The butternut squash makes the color perfect for this month , and, while we liked the taste of Parmesan, any salty, hard cheese would work.

Ingredients:

  • 1 medium butternut squash, halved and seeded
  • 2 teaspoons olive oil
  • 3 sprigs fresh thyme, divided
  • 1 cup grated Parmesan cheese, divided
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup whole milk
Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
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