Parmesan Butternut Squash Dip
- 1 butternut squash
- 2 teaspoons olive oil
- salt and pepper
- 6 ounces Parmesan cheese
- 3 ounces cream cheese, softened
- 2 sprigs fresh lemon thyme
- 1 clove minced garlic
- Cut squash in ½ lengthwise, discard seeds. Place squash cut side down on foil-lined jelly roll pan coated with cooking spray.
- Brush with olive oil. Sprinkle lightly with salt and pepper. Bake for 30 min until squash is tender. Scoop out pulp and discard skin.
- In a food process combine squash, Parmesan cheese, cream cheese, thyme and minced garlic. Process until smooth.
- Transfer to a small ovenproof greased dish. Bake until heated through about 20 minutes. Serve with bread, crackers pita chips, etc.
Recipe by Gather for Bread at https://gatherforbread.com/parmesan-butternut-squash-dip/
3.5.3208