Squash and Cheese Dip

By Beth Jones

This crowd-pleasing recipe for Squash and Cheese Dip calls for Red Kuri squash (pictured below) and is a great way to get to know a new variety of winter squash that can be found at the farmers market. Red Kuri is medium-sized, reddish orange hard-skinned squash with a sweet and nutty taste. Recipe makes about 4 cups.

Ingredients

1 medium-large butternut, red kuri or other medium size sweet squash, washed and cut in half lengthwise, seeds scooped out
2 teaspoons plus 1 Tablespoon olive oil
Salt and pepper, to taste
4 sprigs thyme
1 large yellow onion
1 cup grated Burr Oak or Fresiago cheese from Shepherd’s Way Farm
1/4 teaspoon grated nutmeg
1/4 cup cream (optional)
Sliced carrots, radishes, beets, broccoli, other seasonal vegetables or fresh bread, for serving

Instructions

Preheat the oven to 425. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet, on top of the thyme sprigs. Roast until a fork poked into the non-hollow end of the squash slides in easily, about 45 minutes.

While the squash is roasting, heat the extra tablespoon of olive oil in a medium saute pan. Cook the onions until well caramelized and soft, and set aside.

When the squash has cooled, scoop out the flesh and mash roughly with a fork. Add the cheese, the leaves from the roasted thyme sprigs, nutmeg, and salt. Stir in the cream and caramelized onions.

Scoop into a shallow oven-safe ceramic or glass dish, top with more cheese and bake for 8-10 minutes. Serve with seasonal veggies or fresh bread for dipping.

Red Kuri Squash and Cheese Dip