Hypnotizing Squash Dip
49 people added this to their Recipe Box
This recipe makes 127 ml servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 17 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 18 |
| vit C | 3 |
| folate | 1 |
Keep Dracula at bay with this mesmerizing garlic-packed dip. Surround it with crispy “bat wings'” (blue corn tortilla chips).
Ingredients
- 1 small butternut squash, (about 2 lb/1 kg)
- 5 cloves garlic, unpeeled
- 1 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch ground nutmeg
- 1 tbsp 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; puree 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; puree 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
Related content
-
-
-
-
Baked Squash Flowers
This recipe is included in the 4th edition of the Hornby Island Community Cookbook, More Forever...
