Hypnotizing Squash Dip
Keep Dracula at bay with this mesmerizing garlic-packed dip. Surround it with crispy “bat wings'” (blue corn tortilla chips).
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 17 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 18% |
| vit C | 3% |
| folate | 1% |
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1 small butternut squash (about 2 lb/1 kg)
5 cloves garlic (unpeeled)
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (50 mL) sour cream
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg
1 tbsp (15 mL) basil pesto
Preparation:
Line rimmed baking sheet with parchment paper or grease; set aside.
Cut squash in half lengthwise; scrape out seeds and membranes. Brush cut sides and garlic with oil. Arrange squash, cut side down, and garlic on prepared pan. Bake in 350°F (180°C) oven until tender, 45 to 55 minutes. Let cool slightly.
Scrape squash pulp into food processor; squeeze garlic pulp over top, discarding skins. Add Parmesan cheese, 2 tbsp (25 mL) of the sour cream, salt, pepper and nutmeg; purée until smooth. Spoon into shallow serving bowl, smoothing top. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small bowl, blend remaining sour cream with pesto. Using small piping bag fitted with plain tip and starting at centre, pipe into spiral on dip.
Cut squash in half lengthwise; scrape out seeds and membranes. Brush cut sides and garlic with oil. Arrange squash, cut side down, and garlic on prepared pan. Bake in 350°F (180°C) oven until tender, 45 to 55 minutes. Let cool slightly.
Scrape squash pulp into food processor; squeeze garlic pulp over top, discarding skins. Add Parmesan cheese, 2 tbsp (25 mL) of the sour cream, salt, pepper and nutmeg; purée until smooth. Spoon into shallow serving bowl, smoothing top. (Make-ahead: Cover and refrigerate for up to 2 days.)
In small bowl, blend remaining sour cream with pesto. Using small piping bag fitted with plain tip and starting at centre, pipe into spiral on dip.
Additional Information
- Tip: If you don't have a piping bag, use a small resealable plastic bag with one corner snipped off.
Source
Canadian Living Magazine: November 2006
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