You’ll have your guests saying “Yummm” on Thanksgiving with this delicious and healthy dip. By the way, tell the kids (and big kids) it’s called “Sunshine Dip”, and you’ll be amazed at how much squash they eat :-)

1 butternut squash
1 Tbs butter
4-6 garlic cloves
2 Tbs freshly grated Parmesan cheese
3-5 Tbs heavy whipping cream (My wife, Heather, used low-fat milk)
Salt and ground black pepper to taste

Preheat oven to 350°F. Using a sharp knife, slice squash in half. Remove seeds and discard or try roasting them later. Dot squash with butter (optional). Sprinkle with salt and pepper. Place in shallow roasting pan, seed sides down, with about 1/8 inch water in bottom of pan. Roast for approx. 30-40 minutes or until you can easily insert a fork right into the rind of the squash. NOTE: About halfway through cooking the squash tuck unpeeled garlic cloves around squash in roasting pan. Alternative method – if there is still a lot of water in the bottom of the squash pan place garlic gloves in their own vessel or use a toaster oven – about 10 minutes at 400°F. Garlic is done roasting if you prod the clove and find it soft.

Removed squash from oven and, using a spoon, scoop out flesh from shells and place in food processor or blender. (If cooked nice and soft, you can also blend in a bowl with a spoon.) Discard (compost) squash shells.

Slip garlic cloves out of their skins and add to squash. Process until smooth, adding all but 1 tablespoon of the Parmesan cheese and then the cream (milk). Sprinkle with salt and pepper and reserved cheese. Best if served warm with pita chips, Melba toasts or cheese straw. Serves four.

Recipe from February issue of Traverse Magazine