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Recipe: Butternut Squash and Parmesan Dip - Recipes from The Kitchn

From The Kitchn - November 8, 2017

Butternut Squash and Parmesan Dip

1 medium butternut squash, halved and seeded
2 teaspoons olive oil
3 sprigs of fresh thyme, divided
1 cup grated Parmesan cheese, divided
1/4 teaspoon grated nutmeg
1/2 teaspoon kosher salt
1/4 cup whole milk

Arrange a rack in the middle of the oven and heat to 400F.

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 foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast until a fork poked into the non-hollow end of the squash slides in easily, about 45 minutes. Let it sit until the squash is cool enough to handle.

Recipe Notes

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