|
|
Instructions |
|
|
|
Preheat oven to 400. Place squash on a rimmed baking sheet.
Drizzle with oil, season with salt and pepper, and toss. Spread
squash in a single layer. Place garlic on a piece of parchment-
lined foil. Drizzle with oil and wrap loosely. Place on baking
sheet with squash. Bake until squash is soft and golden brown
(about 50 minutes). Let cool slightly.
|
|
|
|
Melt 4 Tablespoons of butter in a skillet over medium heat. Add
scallions, and cook while stirring occasionally until softened (about
4 minutes).
|
|
|
|
Scoop flesh from squash and transfer to a food processor. Squeeze
garlic from skins, and add to squash. Add scallions and chipotles,
and pulse until smooth. Add remaining 6 tablespoons butter, the
sour cream, parmesan and lemon juice and pulse until just
combined but not smooth. Season with salt and pepper.
|
|
|
|
Pour into a serving bowl. Refrigerate for 1 hour. Sprinkle with
paprika, and garnish with pepitas. Serve with breadsticks.
|
|
|
| Serving
Suggestions |
|
|
3 Points Plus per serving
|
|
|
Originally Submitted
8/1/2011
|
