Warm Acorn Squash Dip

By jalenier

Ingredients

• 1 large acorn or butternut squash (about 2 lbs)
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon white pepper
• 1/2 teaspoon chicken bouillon granules
• 1/3 cup sour cream
• 2 tablespoons unsalted butter

Details

Servings 3

Preparation

Step 1

Cut the unpeeled squash in half and scoop out and discard the seeds. Place the squash halves cut side down in a microwave proof dish with 1/2 inch of water, Microwave the squash until very tender about 15 minutes on high power. (or bake in a conventional oven at 350 degrees for 90 minutes od until tender.

When the squash is just cool enough to handle, scoop out the flesh and place in a food processor fitted with a metal blade (or a blender). Process until very smooth, about 20 seconds. Add salt, curry powder, pepper and bouilon granules and process to blend. Add sour cream and butter and process for an additional 10 seconds. The dip can be made ahead - cover tightly and refrigerate.

When ready to serve, place dip in a medium sized saucepan over low heat and stir constantly until hot, or heat in the microwave.

Can be served with apple slices, pear slices, kielbasa, bread, sausage. . .