Butternut Squash and Parmesan Dip

⏱ 75 mins 🍽 6 , 6 serving(s) 🌶 italian 🏷 Pumpkin

This Italian inspired dip starts with roasting a butternut squash until tender. The soft flesh is blended with freshly grated Parmesan cheese, aromatic thyme and a hint of nutmeg, then lightened with milk. The mixture is baked in a dish with a final cheesy topping that is briefly grilled for a golden finish. It is an ideal sharing dish for serving with crisp breads or crackers. The total preparation and cooking time is approximately 75 minutes.

Butternut Squash and Parmesan Dip

Ingredients

  • 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

Method

  1. Set your oven to 400 degrees. Coat the interior and exterior of each squash half with a teaspoon of olive oil and season with salt and pepper. Position them cut side down on a baking tray lined with foil, placing one thyme sprig into the hollow of each piece. Roast for about 45 minutes, until the flesh is easily pierced with a fork. Allow to cool for a short while.
  2. Remove the cooked squash flesh and place it into a food processor. You could mash it manually for a coarser texture. Add 3/4 cup of the Parmesan, the leaves from the last thyme sprig, the nutmeg and the salt. Process to combine, then with the motor running, stream in the milk or half and half.
  3. Spoon the blended mixture into a small gratin dish or a shallow pie plate, roughly 8 inches long. Scatter the remaining 1/4 cup of cheese over the surface. Bake for about 20 minutes. After 15 minutes, activate the broiler to brown the cheesy topping lightly. Accompany with crackers, toast pieces or pita chips.

Nutrition (per serving)

Sodium460600 mg

Recipe details

CategoryPumpkin
Cuisineitalian
Authorh.orlando