BUTTERNUT SQUASH AND PARMESAN DIP

Butternut Squash and Parmesan Dip image

Provided by h.orlando

Categories Pumpkin

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 butternut squash, halved and seeded
2 teaspoons olive oil
3 sprigs fresh thyme, divided
1 cup freshly grated parmesan cheese, divided
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 cup whole milk or 1/4 cup half-and-half

Steps:

Preheat oven to 400 degrees. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place upside-down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast for about 45 minutes, until a fork poked into the non-hollow end of the squash slides in easily. Remove and let cool just slightly.
Scoop out the flesh of the squash halves and add to the bowl of a food processor (you can also mash by hand with a potato masher or fork, it will just be a bit chunkier). Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk or half and half while the machine is running.
Transfer mixture to a small gratin dish (about 8 inches long) or a shallow pie plate. Sprinkle on the remaining 1/4 cup cheese and return to the oven for about 20 minutes. After 15 minutes, turn on the broiler so that the top of the dip gets brown. Serve with crackers, toast, or pita chips.

Nutrition Facts : Calories 176.9, Fat 6.8, SaturatedFat 3.4, Cholesterol 15.7, Sodium 460.6, Carbohydrate 23.3, Fiber 3.8, Sugar 4.8, Protein 8.6