The dip is great, but the garlic toasts were really the star in my workshop. I toast a sliced baguette them for 2 minutes under the broiler, then rub them with a raw clove of garlic. You won't believe how good.
2 blocks of cream cheese, softened
4 ounces of goat cheese, softened
3 green onions, minced
2 cloves of garlic, minced
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
1 small hubbard squash
Cut a hubbard squash in half. Place both pieces of the squash on a baking sheet. Roast in the oven for 30 minutes at 400 degrees. Leave one half to use as bowl. Scoop out 1/2 cup of flesh from the other piece of cooked squash. Mash it with a fork. Set aside.
In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash. Mix until combined. Spoon mixture into the ‘bowl’ piece of the squash. Place it on a baking sheet and bake for 20 minutes at 350 degrees.