I seem to be blessed when it comes to squash: there is always one lying around the kitchen ready to inspire me. This week I had two and a hankering to transform them into something new. Enter the winter squash dip recipe. Actually this was well timed since the Superbowl is fast approaching and this dip would please any snacker. Those with dairy intolerances, watch out! This dip contains enough cream cheese, sour cream, Parmesan and butter to shock any cow.
The salad was not only the healthier option, but another lunch idea. It served me well this week. Lentils, goat cheese and a few walnuts make this a complete meal.
Warm Squash Salad
Source: My head, although I'm sure I've seen versions of this while perusing through other food blogs.
- 1 Head green leaf lettuce, washed and torn into pieces
- 5 oz Goat cheese, crumbled
- 1 Whole squash of your choice (I had a Hubbard Squash..I think)
- 1/4 cup Chopped walnuts
- 3/4 cup French lentils, cooked
- 3 T Balsamic vinegar
- 1 T Dijon Mustard
- 3 T Olive Oil
- Salt and Pepper to taste
To prepare the squash, preheat over to 400F. Cut the squash into wedges, scooping out and discarding the seeds and stringy flesh. Brush the squash with olive oil and season with salt and pepper. Bake for 45 minutes or until flesh is brown on the surface. Remove from oven and slice the skin from the flesh. Chop into 1 inch cubes.
Combine salad ingredients and set aside. Combine the dressing ingredients and mix well with a fork or whisk. I would suggest adding a little water to the dressing to thin it. Toss the dressing with the salad and serve.
Winter Squash Dip
From: Martha Stewart Living Magazine. October 2007. p 242
- 1 Squash (this one was a Kabocha)
- 2 Garlic heads with tops cut off
- 8 oz cream cheese, room temperature
- 10 T unsalted butter
- 8 green onions, white and pale green parts only, sliced 1/4'' thick
- 2 Chipotle chili (canned in adobo sauce)
- 2 cups sour cream
- 1/4 cup Parmesan cheese
- 4 t lemon juice
- Roasted pumpkin seeds for garnish
Preheat oven to 400F. Place squash on a baking sheet. Brush 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 45 minutes. Let cool slightly.
Melt 4 tablespoons of butter in a skillet over medium heat. Add onions 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 onion and chipotles and pulse until smooth. Add remaining 6 tablespoons of butter, the sour cream, cream cheese, Parmesan and lemon juice and pulse until combined but not smooth. Season with salt and pepper.
Serve in a hollowed-out squash or dish and top with pumpkin seeds. I chose warm pita wedges as my accompaniment of choice.