Winter Squash Dip

This recipe comes from an old friend of mine who served on Guam decades ago, where he honed his cooking skills.  He’s an amazing cook and this Winter Squash Dip was one of my favorite things he’d make.  It’s perfect for the holidays.  It's got some kick to it, too!

INGREDIENTS

1 winter butternut squash (about 2 lbs) unpleeled, seeded, and cut into 3-inch pieces
Extra virgin olive oil for drizzling
Salt & pepper to taste
2 heads of garlic ,tops cut off to expose cloves
1 stick (1/2 cup) unsalted butter, softened
8 green onions, white and pale-green parts only, sliced 1-inch thick
1 chipotle chile (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 oz cream cheese, softened
1 ¼ cup grated parmesan
4 tsp. lemon juice
4 tsp. horseradish
Paprika for sprinkling
Bread sticks or veggies to serve

DIRECTIONS

• Preheat the oven to 400 degrees. 
• Place squash on rimmed baking sheet. (line the dish with foil for easy clean up) Drizzle with oil, season with salt and pepper and toss.  Spread squash in a single layer with cut sides down.  Place garlic on a piece of parchment-lined foil.  Drizzle with oil and wrap loosely.  Place on the baking sheet with the squash.  Bake until the squash is soft and golden brown, about 50 minutes.  Let cool slightly.
• Meanwhile, melt 4 tablespoons of butter in a skillet over medium heat. Add green onions and cook stirring occasionally until softened, about 4 minutes.
• Scoop flesh from the squash and transfer to a food processor.  Squeeze the garlic from skins and add to the squash.  Add green onions and chipotles and pulse until smooth. 
• Add remaining 4 tablespoons of butter, sour cream, cream cheese, Parmesan cheese and lemon juice.  Pulse until smooth. Season with salt and pepper.
• Pour into serving bowl and refrigerate for 1 hour. 
• Sprinkle with paprika and serve with bread sticks and/or vegetables.