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6 Cups Squash Dip Recipe


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     6 Cups Squash Dip

Category   Appetizers
Sub Category   None
Servings   10

2 Pounds, Cooked Cubed Butternut Squash
1 Teaspoon Pepper
1 Teaspoon Salt
16 Garlic Cloves
1/2 Cup Scallions
2 Cups Fat-Free Sour Cream
8 Tablespoons Fat-Free Cream Cheese
4 Ounces Grated Parmesan Cheese
4 Teaspoons Lemon Juice
1 Teaspoon Paprika
Rimmed Baking Sheet
Parchment-lined foil
Food Processor

Preheat oven to 400. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment- lined foil. Drizzle with oil and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown (about 50 minutes). Let cool slightly.
Melt 4 Tablespoons of butter in a skillet over medium heat. Add scallions, and cook while stirring occasionally until softened (about 4 minutes).
Scoop flesh from squash and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, parmesan and lemon juice and pulse until just combined but not smooth. Season with salt and pepper.
Pour into a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.
Serving Suggestions
3 Points Plus per serving

Originally Submitted

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