Stuffed White Squash Dip with Baked Pita Chips

An underused vegetable, white squash suddenly became a major component in my cooking when our farm garden produced an extreme abundance. When roasted, the squash offers not only its delicious pulp but also a firm outer skin that serves as a natural container for this creamy dip. Sautéed onions add an extra level of flavor when added to the mixture.

Baked Pita Chips

3 pita bread rounds

3 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

Squash Dip

3 medium white scalloped squash (patty pan squash)

2 tablespoons plus 3 teaspoons extra-virgin olive oil, divided

2 tablespoons finely chopped yellow onion

1 clove garlic, minced

4 ounces cream cheese, softened

¼ cup mayonnaise

¼ teaspoon Worcestershire sauce

¼ teaspoon fresh lemon juice

3 tablespoons grated Parmesan cheese

¼ cup shredded pepper jack cheese

Pinch of cayenne pepper

Fine sea salt, to taste

2 tablespoons panko bread crumbs

To make the pita chips, preheat the oven to 375 degrees F.

Cut each pita into 8 wedges. Place on a baking sheet. Drizzle the olive oil over the wedges. Sprinkle with the salt. Bake for 10 to 12 minutes, until toasted and golden brown. Store in an airtight container. To serve, rewarm the chips in a 250-degree oven for 5 minutes.

To make the squash dip, preheat the oven to 350 degrees F.

Place the squash on a baking sheet and brush 2 tablespoons of the olive oil over them. Bake for 30 to 35 minutes, until soft to the touch. Let cool slightly and then cut off the tops of each squash. Scoop out the seeds from all 3 squash and discard. Scrape the pulp from one of the squash and transfer to a wire mesh strainer over a bowl. Discard the shell. Carefully scoop out the pulp from the remaining 2 squash, leaving enough pulp for the squash to hold their shapes. Transfer the pulp to the strainer. Reserve both squash shells for stuffing.

Slightly press against the pulp in the strainer to remove excess liquid. Transfer to a bowl and mash with the back of a spoon.

Add 1 teaspoon of the olive oil to a small sauté pan and heat over medium heat. Add the onion and cook until softened, about 7 minutes. Add the garlic and cook for another minute.

Combine the cream cheese and mayonnaise in a medium bowl. Add the sautéed onion and garlic, Worcestershire sauce, lemon juice, Parmesan cheese, pepper jack cheese, and cayenne pepper. Season the cheese mixture with the salt to taste. Stir in the roasted mashed squash. Spoon the mixture into the 2 squash shells. Sprinkle 1 tablespoon panko over each squash and drizzle the remaining 2 teaspoons olive oil over the tops. Bake for 20 minutes or until the bread crumbs are golden brown. Serve with warm pita chips.

Makes about 6 servings.