Butternut Squash Dip 2 Ways

by Heather on November 24, 2010

Amazing Elizabeth is on Faces of Beauty today!

 

I’m back with the promised recipe that caused me to completely mutilate the roof of my mouth with hot, HOT, HOT onions and not even care about the consequences.  And since I know we could all use more burned mouths around the holidays, I knew I had to share it with y’all.

You see, I thought about how many people would be running around with significant pain from eating this hot, HOT, HOT dip and made sure to include a cold on for you too…no, not beer (although that would be awful nice of me, wouldn’t it?  And Lord knows we have plenty of it from Nate’s home brewing…our kitchen looks like it’s straight out of a frat house…).  I’m talking about a cold, creamy, dessert-like (and healthy!) butternut squash dip that you can use to completely wow your guests.  Or just wow yourself… ;)

Seriously guys, this takes salty and sweet to a whole new level, and the great thing is you can use any number of dippers you have on hand.  I used pita chips for the savory dip and apples for the sweet, but any number of crudités options would be great.  Consequently with the sweeter dip a really great dipper would be gingersnaps or some type of cookie.  Because we all need more cookies in our lives!

The options are endless with these guys, and you can cut the recipes in half and just use one butternut squash to make both dips, or double it or triple it.  It’s flexible, just like me after yesterday’s worktime yoga session in which I performed a headstand (haven’t done that since elementary school) and donkey kicks, which resemble a 4-year-old trying to kick up to a handstand.  Too bad 4-year-old me was much better at those than 27-year-old me.

SAVORY BUTTERNUT SQUASH DIP

  • 1 medium-sized butternut squash
  • 1 8-oz brick of cream cheese (silken tofu is a healthier option), room temperature
  • 1 cup shredded parmesan cheese, divided
  • 3 medium onions, peeled, cut in half, and slices very thinly
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 Tbsp cooking sherry
  • 2 Tbsp minced garlic
  • salt and pepper to taste

Preheat oven to 400.  Line a baking sheet with foil and spray liberally with cooking spray.  Cut the top and bottom of the butternut squash off.  Cut in half lengthwise, and using a spoon scoop out the seeds.  Place flesh-side down on the baking sheet and bake for 45 minutes or until the squash is fork-tender all the way through.  Meanwhile, melt the butter and olive oil together in a pan over medium heat in a pan fitted with a lid.  Once the butter is melted, add the sliced onions and stir to coat.  Place lid over onions and turn the heat down to low.  Let the onions cook for 1 hour, stirring once in the middle.  Remove the lid, turn the heat to high, and stir for 3-5 minutes.  Add the garlic, saute for another 2-3 minutes.  Add the sherry and cook until all of the liquid is gone.  Season with a little salt and set aside.

Peel the skin off of the butternut squash and chop into smaller chunks (this doesn’t have to be exact).  Add them to a food processor with the softened cream cheese and 1/2 cup of parmesan.  Process until extremely smooth, about 2 minutes.  Pour into an oven-safe dish, top (carefully!) with the onions, and sprinkle the remaining parmesan cheese on top.  Broil until the top is golden and bubbly.  Serve hot!

SWEET ‘N’ CREAMY BUTTERNUT SQUASH DIP

  • 1 medium-sized butternut squash
  • 1 8-oz brick of cream cheese (silken tofu is a healthier option here as well), at room temperature
  • 2/3 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Preheat oven to 400.  Line a baking sheet with foil and spray liberally with cooking spray.  Cut the top and bottom of the butternut squash off.  Cut in half lengthwise, and using a spoon scoop out the seeds.  Place flesh-side down on the baking sheet and bake for 45 minutes or until the squash is fork-tender all the way through.  Peel the skin off of the butternut squash and chop into smaller chunks (this doesn’t have to be exact).  Add them to a food processor with the softened cream cheese, 2/3 cup brown sugar, and spices.  Process until extremely smooth, and refrigerate for about 1-2 hours.  You need to give it some time for the cream cheese to set.  Serve cold with whatever sweet dessert-like things you want!

 

I hope you guys have an incredible day today, and I’ll be back later with something fun!

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{ 25 comments… read them below or add one }

1 Estela @ Weekly Bite November 24, 2010

I love this idea! I’ve never seen butternut squash dip before!

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2 Jessica @ How Sweet November 24, 2010

Both of these sound so delicious. I don’t know which I’d want to try first!

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3 Bethany November 24, 2010

Yum! I love the sounds of onions and Parmesan on the hot version! It totally looks like it would be worth a burnt mouth!

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4 Lindsay @ The Ketchup Diaries November 24, 2010

Looks fantastic, Heather!

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5 Anna November 24, 2010

Ooh, yum! I’m going to a party tonight, and I think I might make one of these to take along!

Happy Thanksgiving, girl!!

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6 Salah November 24, 2010

this looks amazing!!!!! Yuuummm :-)

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7 Maryea @ Happy Healthy Mama November 24, 2010

Wow-butternut squash makes a beautiful dip!

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8 KeepItSweet November 24, 2010

i need to make one or both of these immediately! YUM!!

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9 Paul jennette November 24, 2010

Great idea, looks deeelish!! Have a happy Turkey day!!

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10 stampylisa November 24, 2010

mmmsounds awesome! I think I’m going to save this for Christmas…..we do casual Christmas day at my cousins house and this would be perfect!!!

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11 Shanna, like Banana November 24, 2010

This is like the sister to my rosemary and shallot mashed sweet taters that I just made….

Looks awesome!

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12 thehealthyapron November 24, 2010

mmm both ways sound scrumptious!

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13 Teri [a foodie stays fit] November 24, 2010

those both sound great!! I think I’m going to have to reserve some of my butternut squash from the soup I’m making tonight to make the sweet dip!

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14 Dorry November 24, 2010

LOL about your flexible yoga comment. These dips look great. Now I’m craving pita chips and dip for lunch!

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15 marla {family fresh cooking} November 24, 2010

I love the idea of these two dips. Sorry to hear your burned your mouth, but glad to hear it was worth it!

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16 couchpotatoathlete November 24, 2010

The sweet and creamy one sounds so good! Yum.

Have a great holiday Heather!

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17 Zoe@Simply Seasonal November 24, 2010

These look awesome!!!

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18 Lori Lynn November 24, 2010

Thanks for the recipe’s. They look really good to try!

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19 brightbakes November 24, 2010

awesome. Never can have too much squash. Ever.
love,
cathy b. @ brightbakes
Happy Thanksgiving!

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20 R @ Learning As I Chop November 24, 2010

Great minds think alike! I have similar blog title today as well

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21 Lauren November 24, 2010

Looks lovely. Both versions.

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22 blackbookkitchendiaries November 24, 2010

oh this looks delicious!..thanks for sharing them with us.

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23 Alex @ IEatAsphalt November 24, 2010

Holy yum Heather! Those dips are definitely going to be out for any holiday parties.

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24 Julie @SavvyEats November 24, 2010

What a great idea! I’m definitely bookmarking these!

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25 Maryea @ Happy Healthy Mama November 25, 2010

I wanted to let you know that I was given a last minute assignment to make an appetizer so I made the savory dip today and it was delicious! Thanks for the great recipe.

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