Delicata Squash Dip

Winter squash is typically available September through November in Wisconsin.We did receive a few in our first winter share late November, so you might have some left in your cellar. Use them quickly as they store well for a month, but can turn bitter after that. I wanted to share this particular recipe because it has been my most requested appetizer this Fall. I explained in the previous post that I have some catching up to do on my recipe contributions. I just had to share this one with you, this dip is so delicious that you may just want to tuck it away for next season (or run to your cellar in search of one last squash)!

I received this recipe from my Keewaydin Farms CSA newsletter. It is very simple to prepare. Literally you roast the squash, scoop the flesh, mix the cheese, cream and spices and there you have it: a rich creamy dip to accompany the simplest of suppers to the most extravagant occasions. I more often than not, served it right back in the squash “boat” surrounded by an assortment of crudite and crackers. It makes for a stunning presentation.

I have also tried a variety of cheeses. The first time I only had Manchego in the house. Another time I folded in half Manchego and half Gruy’re, this was probably my favorite combination. I have only prepared this appetizer with heavy cream. I also like to give it a good kick so I am generous with the cayenne. Paprika would be a good fit for those who enjoy a milder pepper.

So, what is Delicate Squash?

Delicata. Living up to their name, these squash have thinner skins than most winter squash, and because they’re smaller overall, they cook faster. Can’t wait? Slice a delicata squash up for faster cooking; you can even eat the roasted skins (taken from the winter squash glossary).

More helpful vegetable tips for those living in Wisconsin can be found at  Wisconsin Fresh Produce.

Delicata Squash and Gruy’re Dip

1 Delicata squash

About 1 cup of finely grated

Gruy’re cheese

1/2 cup milk or cream

Salt and pepper

1/2 teaspoon paprika or cayenne

or curry

Heat the oven to 350′F. Cut the

squash in half and scrape out the

seeds. Turn the shells upside

down in a pie pan, cover with foil

and roast for about 45 minutes or

until very soft.

Scoop out the flesh while still

warm and blend with the cheese,

milk, and seasonings. Adjust

seasonings to taste, and warm

up again  if the cheese does not melt

completely.

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