Squash and Cheese Dip
By Beth Jones
- 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
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 Curi Squash from Prairie Hollow Farm
Burr Oak aged sheep milk cheese from Shepherd’s Way Farm
Don’t under-caramelize your onions! The best flavor comes from low and slow cooking until deep brown color develops.