Thanksgiving Acorn Squash Cheese Dip

Thanksgiving acorn squash cheese dipThis is a recipe I got from an old boss about 6 years ago. She was an inventive cook and really had a joy for cooking and entertaining. I have to hand it to her I would have never came up with a food presentation this pretty by myself.  It creates such a feeling of Fall when set out on the Thanksgiving table. Not only does it look amazing but it tastes incredible!. The combination of cheese and herbs makes it a seasonal favorite at my Thanksgiving dinner.

Thanksgiving Acorn Squash Cheese Dip
Print Recipe
Prep Time
10 minutes
Cook Time
60 minutes
Prep Time
10 minutes
Cook Time
60 minutes
Thanksgiving Acorn Squash Cheese Dip
Print Recipe
Prep Time
10 minutes
Cook Time
60 minutes
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Cut top off small pumpkin or acorn squash. Reserve it for later use. Hollow out the interior of the squash and level the bottom so it sits flat .
  2. Mix all cheeses, herbs and dairy in a bowl. Stuff mixture inside the cleaned out pumpkin. Put any extra into a bakeware dish to cook alongside in the oven.
  3. Place filled squash and any extra in oven at 350 for 1 hour. Sprinkle with fresh herbs. Serve with crackers, veggies or pita chips.
Recipe Notes

Additional information:

If you don't care for acorn squash you can certainly use a small pumpkin. I am partial to acorn squash because I like the flavor and the deep green color it adds.

After leveling the bottom of the squash. I also find it helpful to create a little circle of foil to reinforce the bottom and prevent any leakage while in the oven.

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Thanksgiving Acorn Squash Cheese Dip

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This is a recipe that I got from an old boss about 5 years ago. I have to say that because I would not come up with a food presentation this pretty by myself.  I have been making this recipe every Thanksgiving since she gave it to me and it is always a hit.

1 small acorn squash or pumpkin
1 egg
1 package of cream cheese
1/4 cup cream
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese or Italian blend
1/4 cup Blue cheese or Gorgonzola
1 tbsp. each of fresh thyme, dried oregano, fresh basil and fresh sage
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1. Get a small pumpkin or acorn squash. (I am partial to acorn squash because I like the flvor nd the deep green color it adds to the table.) Hollow out the interior of the squash and level the bottom so it sits flat . I also find it helpful to create a little circle of foil to reinforce the bottom and prevent any leakage while in the oven.
2. Mix all cheeses, herbs and dairy in a bowl and stuff inside cleaned out pumpkin. Put any extra into a bakeware dish to cook alongside in the oven.
3. Place filled squash and any extra in oven at 350 for 1 hour. Sprinkle with fresh herbs. Serve with crackers, veggies or pita chips.

Your thoughts???