- 1 small butternut squash
- 1 small acorn squash
- 1 large sweet potato
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup (8 ounces) cream cheese, softened
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- ¼ cup olive oil, divided
- ½ teaspoon cayenne pepper (more or less, to taste)
- ⅓ cup mixed fresh herbs (such as parsley, chives, thyme or basil)
- Preheat oven to 375 degrees.
- Quarter squash and sweet potato, and place on a lightly greased roasting pan. Roast in oven for 2 hours or until tender.
- After baking, allow squash and sweet potato to cool. Remove seeds from squash, and peel from both. Set aside.
- In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Saute onion in oil until golden brown; add garlic and stir until fragrant. Remove from heat.
- In a large bowl, stir together cream cheese, garlic, onion, salt, vinegar and cayenne. Add squash and sweet potato to cream cheese mixture; mash until just blended and chunky.
- Spoon into serving bowl or hollowed out squash. Drizzle remaining olive oil and herbs over the top. Serve with pita chips, bagel chips or crostini.
Nutrition Facts (per serving): Calories – 314, Fat – 22.2g, Dietary Fiber – 4.8g, Protein – 5.5g, Vitamin A – 288%, Vitamin C – 55%, Calcium – 14%, Iron – 14%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
If serving in a squash shell, use an uncooked acorn squash. Be sure to save the uncooked squash pulp for your next batch of dip.