Winter Squash Festive Dip Recipe

Name: Winter Squash Festive Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds turban squash - halved, seeded, and cut into 3-inch pieces; 1 tablespoon extra-virgin olive oil, or as needed; coarse salt and freshly ground black pepper to taste; 2 heads garlic, top third sliced off and discarded; 10 tablespoons unsalted butter, at room temperature, divided; 8 scallions, white and light-green parts only, sliced into 1-inch pieces; 2 chipotle peppers (from a can of chipotle peppers in adobo sauce); 2 cups sour cream; 1 1/4 cups grated Parmesan cheese; 8 ounces cream cheese, room temperature; 4 teaspoons fresh lemon juice

Servings: persons

2 pounds turban squash - halved, seeded, and cut into 3-inch pieces
1 tablespoon extra-virgin olive oil, or as needed
coarse salt and freshly ground black pepper to taste
2 heads garlic, top third sliced off and discarded
10 tablespoons unsalted butter, at room temperature, divided
8 scallions, white and light-green parts only, sliced into 1-inch pieces
2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
2 cups sour cream
1 1/4 cups grated Parmesan cheese
8 ounces cream cheese, room temperature
4 teaspoons fresh lemon juice

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
4
Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
5
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.
6
Refrigerate dip for 1 hour.

1457

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds turban squash - halved, seeded, and cut into 3-inch pieces, 1 tablespoon extra-virgin olive oil, or as needed, coarse salt and freshly ground black pepper to taste, 2 heads garlic, top third sliced off and discarded, and more.

Yes, Winter Squash Festive Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Winter Squash Festive Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions