====== Butternut Squash Parmesan Dip ======
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===== Ingredients =====
  *     1 medium butternut squash, halved and seeded
  *     2 teaspoons olive oil
  *     3 sprigs fresh thyme, divided
  *     1 cup grated Parmesan cheese, divided
  *     1/4 teaspoon grated nutmeg
  *     1/2 teaspoon kosher salt
  *     1/4 cup whole milk
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** -
  * [[https://www.thekitchn.com/recipe-butternut-squash-and-parmesan-dip-66351|Source]]


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===== Directions =====
  - Arrange a rack in the middle of the oven and heat to 400°F.
  - Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast until a fork poked into the non-hollow end of the squash slides in easily, about 45 minutes. Let it sit until the squash is cool enough to handle.
  - Scoop out the flesh of the squash halves and add to the bowl of a food processor. Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk while the machine is running.
  - Transfer mixture to a small 8-inch baking dish or a shallow pie plate. Sprinkle on the remaining Parmesan and return to the oven for 15 minutes.
  - Set the oven to broil, and continue cooking until lightly browned on top, 2 to 3 minutes more.
{{tag>butternut_squash thyme parmesan milk}}
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