Winter Squash So Many Ways

Winter Squash Dips and Spreads

I like to host parties, but I don’t like to fuss. I’m so impressed when folks individually stuff every endive leaf and lay them on a platter. I am much more likely to stick a bowl of dip in the middle of a platter with endive leaves all around. If presentation is your thing then these dips will work stuffed in leaves, but if you prefer the no fuss method they are pretty in a bowl with dippers on the side.  The texture of pureed or mashed winter squash is perfect for dip, and the subtle sweetness is nice with cheese and warm winter spices.

Butternut Roasted Red Pepper Dip

1 ½ cups cooked winter squash

½ cup roasted red peppers or one large red bell pepper – roasted and seeded

2 cloves garlic – crushed

2 Tablespoons olive oil

1 teaspoon salt

Puree everything together in a food processor until smooth. Serve with veggies, tortilla chips, crackers, or toasted bread.

Goat Cheese Hubbard

1 ½ cups cooked hubbard-like squash

4 ounces goat cheese

2 Tablespoons rosemary leaves

1 teaspoon freshly grated nutmeg

1 teaspoon lemon juice

½ teaspoon salt

*Puree everything together in a food processor until smooth. Serve with apple slices, toasted nuts, crackers, endive or cabbage leaves.

Kubocha Apple Dip

1 cup cooked winter squash

1 ½ cups apple peeled and cut into chunks (one medium)

½ cup feta cheese

2 ounces cream cheese

1 teaspoon grated fresh ginger

¼ teaspoon salt

 *Puree everything together in a food processor until smooth. Serve with dried fruit, toasted nuts, crackers, or toasted bread.

Smoked Cheddar Spread

2 cups cooked winter squash

4 ounces smoked cheddar cheese (1 cup grated)

1 ounce cream cheese

1-2 cloves garlic

½ teaspoon salt

*Puree everything together in a food processor until smooth. Serve with apples, crackers, chips, on tacos, BBQ sandwiches, or egg sandwiches with pickled onions.

Black Bean Butternut

1 cup cooked winter squash

1 -15 ounce can black beans (1 ½ cups) – drained

2 cloves garlic

2 Tablespoons olive oil

1 teaspoon lemon juice

1 teaspoon salt

1 teaspoon smoked paprika

*Puree everything together in a food processor until smooth. Serve with tortilla chips or veggie sticks.

Nutty Pumpkin Spread

1 cup cooked winter squash – mashed or pureed

¼ cup peanut, almond, or cashew butter

½-1 teaspoon honey or sugar to taste

¼ teaspoon salt

1/8 teaspoon cinnamon (optional)

*Mix everything together in a bowl. Spread on toast, crackers or graham crackers.

 Download and Print Recipe