butternut squash

Butternut Squash and Parmesan Dip


  • 1 butternut squash
  • 1 tablespoon butter
  • 4-6 garlic cloves
  • 2 tablespoons fresh grated Parmesan cheese
  • 3-5 tablespoons heavy whipping cream
  • Salt and freshly ground black pepper to taste


Preheat oven to 350°F. Using a very sharp knife, slice squash in half. Remove seeds. Place in shallow roasting pan. Dot squash with butter. Sprinkle with salt and freshly ground pepper. Roast for 30 minutes and remove from oven. Tuck unpeeled garlic cloves around squash in roasting pan and then return to oven and bake another 30 minutes or until flesh of squash has completely softened. Remove squash from oven and, using a spoon, scoop out flesh of squash from shells and place in food processor or blender. (If cooked nice and soft, you can also blend in a bowl with a wooden spoon.) Discard squash shells. Slip garlic cloves out of their skins and add to squash. Process until smooth, adding all but 1 tablespoon of the Parmesan cheese and then the cream. Sprinkle with salt and pepper and reserved cheese. Best if served warm with pita chips, Melba toasts or cheese straws. Serves 4.

Photo(s) by Todd Zawistowski