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
  1. Cut squash in ½ lengthwise, discard seeds. Place squash cut side down on foil-lined jelly roll pan coated with cooking spray.
  2. Brush with olive oil. Sprinkle lightly with salt and pepper. Bake for 30 min until squash is tender. Scoop out pulp and discard skin.
  3. In a food process combine squash, Parmesan cheese, cream cheese, thyme and minced garlic. Process until smooth.
  4. 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