I make this dip and then use either an ornamental pumpkin or turban squash that I've hollowed out and put it in it. It's super pretty as a center piece and it keeps people out of the kitchen while you are cooking Thanksgiving dinner. We have nut allergies so I don't do this, but a friend who uses this recipe adds pine nuts and pecans on the top as a garnish.


Recipe Summary

55 mins
1 hr 15 mins
2 hrs 30 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.

  • Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.

  • Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.

  • Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.

  • Refrigerate dip for 1 hour.

Cook's Notes:

Any variety of winter squash (i.e. butternut) can be used in place of the turban squash.

Pour dip into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika and whatever garnish you choose.

Nutrition Facts

647 calories; protein 14.9g; carbohydrates 26.2g; fat 55.9g; cholesterol 140.9mg; sodium 469.3mg. Full Nutrition