Best Squash Dip Recipes

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
• Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

SUMMER SQUASH, TAHINI AND YOGURT DIP

Steps:

• Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

SQUASH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
• Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

WINTER SQUASH FESTIVE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
• Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
• Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
• Refrigerate dip for 1 hour.

WINTER SQUASH DIP

Steps:

• 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.
• 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 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.
• Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

MEXICAN SQUASH WITH YOGURT DIP

Steps:

• In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
• For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
• Transfer to a serving bowl and let stand for 10 minutes to thicken.
• Serve the dip with warm or room-temperature chayote squash.

SUMMER SQUASH, YOGURT & TAHINI DIP

Steps:

• Instructions: 1. In a small skillet over medium heat, heat oil. Add in the summer squash and cook, stirring often, until all of the liquid has evaporated and the squash is soft, about 10 minutes. Season with some salt and pepper to taste. Let cool for a few minutes. 2. Add the garlic clove and a pinch or two of salt to a mortar and pestle. Mash into a paste. Add the squash and continue mashing until it's a rough puree. Add tahini, lemon juice and 1 tablespoon cold water in a medium bowl. Stir until the mixture is smooth. Stir in yogurt and continue stirring. Add the squash-garlic mixture, and stir again so it's well combined. Season with salt and pepper to taste. Transfer dip to a serving bowl and leave out, at room temperature, for at least an hour. Sprinkle on some ground cumin to garnish. Read more: http://www.care2.com/greenliving/summer-squash-yogurt-tahini-dip-recipe.html#ixzz2WlrGjFLa

SWEET AND SAVORY BUTTERNUT SQUASH HUMMUS DIP

Steps:

• Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
• Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
• Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
• Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.

YELLOW SQUASH AND ZUCCHINI DIP

Steps:

• Heat the butter in a saucepan; add in the first 3 ingredients; stir/saute until crisp-tender.
• Add in the remaining ingredients; stir until cheese is melted and mixture is well blended and heated through.
• I transfer dip to a crockpot and keep warm on low heat setting; stir occasionally.
• Serve with tortilla chips.

BUTTERNUT SQUASH KABOBS WITH SPICY LEMON DIP

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, stir oil, cumin, salt and chili powder until well mixed. Set aside.
• Thread 5 to 6 squash cubes onto each wooden skewer; brush with oil mixture. Place in pan. Bake 30 to 40 minutes, turning once, until tender.
• In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.

BUTTERNUT SQUASH AND PARMESAN DIP

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.

BUTTERNUT SQUASH DIP

Steps:

• Preheat the oven to 425 degrees.
• Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
• Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.

ROASTED BUTTERNUT SQUASH DIP

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm. (serving size: ¼ cup) Nutrition per serving: Calories 35 (28% from fat); fat 1.1g (sat 0.5g, mono 0.5g, poly 0.1g); protein 0.6g; cholesterol 1mg; calcium 29mg; sodium 113mg; fiber 1.7g; iron 0.4mg; carbohydrate 6.3g.

SPAGHETTI SQUASH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
• Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
• Bake in preheated oven until cheese melts, about 20 minutes.

CAULIFLOWER & SQUASH FRITTERS WITH MINT & FETA DIP

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seasoning. Break up the cauliflower and squash a little and mix it gently into the batter. Add the coriander, if using.
• Heat a little oil in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are dark golden, about 2-3 mins each side. Remove, keep warm and repeat with the remaining batter.
• Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads.