No matter where I have lived, Autumn/Fall has been my favorite season. Even in places with only wet and dry as the seasons, I have always loved the months of October and November (and not just because that is my birthday month). It is the month when temperatures start to drop — even 5 degrees makes all the difference in Guam or San Diego — and when I was in school, it was when I was getting into the groove of the new academic year. Since moving to Boston, my love for Fall has increased ten-fold. Not only does the weather cool down, but leaves start to change, evenings are longer, and squash. More specifically, winter squash. Pumpkin, acorn, kabocha, spaghetti. All delicious. My favorite, though, is butternut squash.
Practically all I ate my first fall here was butternut squash (or, as I lovingly address it when I see it in the store, squatter nutbash). I made butternut squash soup every other week, and even made butternut squash ravioli, which was amazeballs, if I do say so myself. Last weekend I bought a squash with the intention of making the ravioli again, and then posting it. However, since it is quite time consuming, I don’t think I will be able to just yet. Hopefully I will this year, though.
I started thinking what else I could make with it. Since we’re going to a party this weekend that some of my lady’s classmates are throwing, I decided, what better party food than dip? So I thought of this dip that can easily be enjoyed with a spoon — it is simultaneously sweet (the nature of the squash), savory (with the addition of parmesan cheese, roasted garlic and onions), and is the embodiment of a New England Fall (with subtle hints of cinnamon and nutmeg).
So, what are you waiting for? Get your Fall on!