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Thursday, October 25, 2012

Fall Squash & Goat Cheese Dip with Garlic Toasts


Everyone loves a good dip.  For most of us, dip recipes are at the center of our entertaining repertoires.  For the Pumpkin Harvest Fall Entertaining Workshop, I made this hot, creamy goat cheese dip that features squash... and my favorite part - a squash bowl.

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.
creamy goat cheese
Squash Dip
  
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. 




10 comments:

  1. Looks very good. Such a unique way to make dip! Look forward to trying this! :)

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  2. Would be trying this dip this fall :)

    Jenny, i adore the font you use on your photos! Do you mind telling me what is the name of it? :)

    ReplyDelete
  3. Hi Jenny - This recipe looks amazing, but I don't know what a hubbard squash is? Any possible substitute?

    ReplyDelete
  4. This looks incredible! Thanks for the recipe!

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  5. Hi All - any hard squash would work great including the really easy to find Acorn Squash. Good Luck!

    Jenny

    ReplyDelete
  6. A cheese dip in a squash bowl? It sounds new to me. I wonder how the squash will affect the cheese dip's original flavor, or if it would affect the cheese dip's flavor at all. Anyhow, this recipe sounds exciting and its photo is making me drool and hungry!

    ReplyDelete
  7. Anonymous8:19 PM

    Oh my jesus, this was phenomenal!!! I just tried it today, adding a little extra raw garlic as well as a few cloves of roasted garlic and extra black pepper. You know what? It doesn't matter what I did -- this dip is AMAZING!!!!! So flipping good, and sticky, and goaty, and goooood!

    ReplyDelete
  8. I just made this and used Delicata Squash and I had some trader joe's pumpkin cream cheese ( just a little ) .It was so good !

    ReplyDelete
  9. Jenny, how many ounces of cream cheese in total? Are they the big or small blocks? Thanks...cannot wait to try it!

    ReplyDelete
  10. Anonymous12:36 PM

    Did your squash turn orange in the oven? I just bought a hubbard squash and the skin is a light greenish gray color...

    ReplyDelete

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