A cold-weather stunner of a dip.
I was a jerk as a kid. Once, a family friend dressed up in an elaborate Santa costume—sack full of toys and all—to cheer up my brother and me, both of us absolutely miserable with the flu on Christmas Eve. He barged in the door with his heartiest, eager to bring some joy back to our fever-ridden holiday. My brother was eating it up. I, on the other hand, refused to be duped."Hi, Mark," I sassed. His face dropped.
Fortunately, I grew out of that habit. As an adult, I now welcome a good surprise, some holiday wonder, and, most importantly, the intermingling of squash and cheese. You don't even have to try to trick me into it. There's something so decadent about rich roasted butternut squash in a blanket of bubbling and browned cheddar cheese that I'm practically thirsting for it these days.
Cutting whole butternut squash can be a losing battle—the skin is very thick and tough to slice through. A sharp Y-peeler can make easy work of it, which you can read more about. If you don't have a good peeler available or are still struggling a bit, there's another method I like to use that makes slicing off the tough skin and cubing up the squash simple: Cook it briefly in the microwave first.
Roasting the squash brings out its natural sweetness and gives it a deeper flavor, while also making it soft enough for puréeing. While I generally prefer to roast butternut squash and sweet potatoes at lower temperatures to get them as naturally sweet as possible, it's not necessary in this case. The combination of squash and caramelized onions in the dip provides plenty of sweetness, so a quicker, higher-temp roast works perfectly.
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