Monday, October 13, 2014

Exotic Cheesy Acorn Squash and Leek Dip

Lisa created a great dip for using acorn squash (or the squash of your choice) and leeks. The ingredients can be used with chips or grilled baguette slices.

I normally suggest people cook their squash whole, but in this case it is beneficial to cut then in half and remove the seeds.

We served this when we had company the other night to rave reviews.


  1. 2 acorn squash (or carnival, confetti, jester, butternut) cut in half from stem to blossom end. Seeds removed.
  2. 2 Leeks (use portion below leaves) finely chopped. Can also substitute onions.
  3. 3 tablespoons butter
  4. 1/4 cup Mascarpone
  5. 1 cup heavy cream
  6. 1/4 teaspoon ground nutmeg
  7. 2 cups Gruyere (freshly grated) or smoked Gouda or similar exotic cheese.
  8. Sea salt and freshly ground black pepper to taste
  9. Grille slices of your favorite bread (baguette or something similar)
  1. Heat oven to 400F. Use a cookie sheet with aluminum foil and parchment paper. Salt and pepper the interior of the squash. Cook with the fresh side up.
  2. Saute the leeks in the butter until tender (about 5 minutes). Remove from heat.
  3. Stir together Mascarpone, cream, nutmeg, leeks, salt and pepper. Spoon the leek and cream mixture in the squash halves equally. Fill them approximately 3/4 of the way. Sprinkle the top of each squash halves with 1/4 of the Gruyere cheese.
  4. Cover the squash with foil and bake for 1 hour or until tender. Take foil off and broil for 3 minutes to brown the top. Watch carefully to not over toast.
  5. Serve with grilled bread.

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