Squash Dip



1 medium Hubbard squash, halved and seeded (can substitute 1 butternut or 2 acorn squash)

3 T. olive oil

1 whole head garlic

1 (11 oz) log goat cheese

2 T. brown sugar

1 lemon, juiced

1/4 c. walnuts, finely chopped

Salt & pepper to taste


Preheat oven to 350.  Brush cut side of squash with olive oil and place squash cut-side down on baking sheet.  Cut off top of garlic and drizzle with remaining oil.  Wrap garlic in foil and place on baking sheet with squash.  Bake for 40 minutes, or until squash is tender.  Scoop out squash and place it into a bowl.  Squeeze garlic out of skins.  Mash squash and garlic together until smooth.  Stir in goat cheese, brown sugar and lemon juice until blended.  Sprinkle walnuts over top and serve hot or room temperature.

(Squash can be microwaved instead of baking.)

Recipe courtesy of The Butcher Shoppe.