Fall Squash & Goat Cheese Dip with Garlic Toasts

Everyone loves a good dip.  For most of us, dip recipes are at the center of our entertaining repertoires.  For the Pumpkin Harvest Fall Entertaining Workshop, I made this hot, creamy goat cheese dip that features squash… and my favorite part – a squash bowl. The dip is great, but the garlic toasts were really the star in my workshop.  I toast a sliced baguette them for 2 minutes under the broiler, then rub them with a raw clove of garlic.  You won’t believe how good.

creamy goat cheese Squash Dip

2 blocks of cream cheese, softened

4 ounces of goat cheese, softened

3 green onions, minced

2 cloves of garlic, minced

1 teaspoon of sea salt

1/2 teaspoon of cracked pepper

1 small hubbard squash

Cut a hubbard squash in half.  Place both pieces of the squash on a baking sheet.  Roast in the oven for 30 minutes at 400 degrees.  Leave one half to use as bowl.  Scoop out 1/2 cup of flesh from the other piece of cooked squash.  Mash it with a fork.  Set aside.

In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash.  Mix until combined.  Spoon mixture into the ‘bowl’ piece of the squash.  Place it on a baking sheet and bake for 20 minutes at 350 degrees.

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