1 medium to large buttercup squash (~6″ diameter)
8 – 12 oz. cheese (Nicci recommends closer to 12 oz. of cheddar and mozzarella mix or 4 cheese blend)
1 16 oz. jar (or 16 oz. homemade) of salsa
Preheat oven to 350°F. On a cookie sheet, bake the squash whole for about 30 to 45 minutes (first check 30 minutes in).
Use the pointy tip of a knife to puncture and cut 3/4″ – 1″ off the top of the squash. Scoop the flesh out of the top. To make things easier, putting the squash in a glass bowl and using a grapefruit spoon to scrape is recommended. Then scrape out the seeds.
Put aluminum foil over the top of the squash and bake it again for another 30 to 45 minutes. Shred the cheeses while the squash is baking.
Scoop the squash out from the rind (it should scoop out easily). Move carefully to preserve the rind as it will be a ” stylish” serving bowl for the dip.
Add the shredded cheese to the scooped flesh in a bowl and the cheese will start melting. Stir well to make sure all the cheese is melted. Then add the 16 oz. of salsa to the bowl and mix well.
Spoon the mixture back in the now empty squash. You’ll have lots – more than will fill the squash- so put the remaining squash away for later.
Serve with favorite chips. This dip also pairs well with a favorite hard cider. Enjoy!