Best 10 Squash Dip Recipes

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

SQUASH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
• Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

WINTER SQUASH FESTIVE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
• Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
• Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
• Refrigerate dip for 1 hour.

SUMMER SQUASH, TAHINI AND YOGURT DIP

Steps:

• Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
• Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

WINTER SQUASH DIP

Steps:

• Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle 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 50 minutes. Let cool slightly.
• Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, 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 scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
• Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

MEXICAN SQUASH WITH YOGURT DIP

Steps:

• In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
• For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
• Transfer to a serving bowl and let stand for 10 minutes to thicken.
• Serve the dip with warm or room-temperature chayote squash.

SUMMER SQUASH, YOGURT & TAHINI DIP

Steps:

• Instructions: 1. In a small skillet over medium heat, heat oil. Add in the summer squash and cook, stirring often, until all of the liquid has evaporated and the squash is soft, about 10 minutes. Season with some salt and pepper to taste. Let cool for a few minutes. 2. Add the garlic clove and a pinch or two of salt to a mortar and pestle. Mash into a paste. Add the squash and continue mashing until it's a rough puree. Add tahini, lemon juice and 1 tablespoon cold water in a medium bowl. Stir until the mixture is smooth. Stir in yogurt and continue stirring. Add the squash-garlic mixture, and stir again so it's well combined. Season with salt and pepper to taste. Transfer dip to a serving bowl and leave out, at room temperature, for at least an hour. Sprinkle on some ground cumin to garnish. Read more: http://www.care2.com/greenliving/summer-squash-yogurt-tahini-dip-recipe.html#ixzz2WlrGjFLa

BUTTERNUT SQUASH KABOBS WITH SPICY LEMON DIP

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, stir oil, cumin, salt and chili powder until well mixed. Set aside.
• Thread 5 to 6 squash cubes onto each wooden skewer; brush with oil mixture. Place in pan. Bake 30 to 40 minutes, turning once, until tender.
• In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.

SPAGHETTI SQUASH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
• Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
• Bake in preheated oven until cheese melts, about 20 minutes.