Winter Squash Festive Dip Recipes

Steps:

• Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
• Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
• Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
• Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

Steps:

• Heat grill to medium. Preheat oven to 350 degrees, with rack in center. In a large baking pan, drizzle squash wedges with oil, and season with salt and pepper; toss to coat. Arrange wedges, flesh sides down, in a single layer. Roast squash 15 minutes; turn wedges, and continue roasting until squash is fork-tender, 15 to 20 minutes more.
• Lightly oil grill, and transfer roasted squash, flesh sides down, to grill. Cook, turning once, until browned and heated through, about 5 minutes. Serve warm.