When I prepped for Thanksgiving dinner I roasted some acorn squash and a large butternut squash. I decided that the butternut squash was too big and made too much food, so I left it at home. But that meant that I had a large squash waiting at home for me to make into some fun dishes.
This dip turned out really nice – lightly sweet and lightly spicy. You can vary the amount of heat by adding more or less chipotle paste. The recipe I’ve given makes a medium spicy dip.
The squash in this dip can really be any kind of hard winter squash like acorn, delicata, pumpkin (fresh or canned will work), or butternut. To cook a fresh squash, roast it whole in a 400 degree oven for 20 minutes. Remove from the oven and allow the squash to cool until you can handle it without burning your hands. Cut in half and remove the seeds and the fibers in the cavity (the seeds can be saved for roasting and snacking). Slice squash into wedges lengthwise, and sprinkle with salt, pepper, and a small drizzle of olive oil. Place squash wedges on a Silpat lined baking sheet, and return to the 400 degree oven for 40 minutes (you don’t need to turn the wedges, as a nice browning will occur if you just leave them). Once the squash is done roasting the skin is really easy to peel off.
- 1 cup cooked and peeled squash
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon chipotle paste
- 1 teaspoon olive oil
- 1 ½ teaspoons finely chopped shallot
- 2 teaspoons fresh thyme
- ¼ teaspoon ground cinnamon
- 1 teaspoon chili powder
- Place squash in a medium bowl and smash with a fork. Add remaining ingredients, mixing until thoroughly combined.
- Serve dip with sturdy tortilla chips, crackers, apple slices, carrot sticks, veggies, or bread.
- Makes about 1 ½ cups
- This would also make a fabulous sandwich filling with maybe a slice of provolone, some lettuce, and some avocado on toasted whole wheat bread. Yum.
This would also make a fabulous sandwich filling with maybe a slice of provolone, some lettuce, and some avocado on toasted whole wheat bread. Yum.