Yellow Squash Dip
By July 26, 2012Published:
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 40 mins
From July 2012 issue Grid, a Philadelphia based magazine
- 3 lb summer squash yellow squash are best, cut into 1/2 inch cubes
- 3 tablespoon Olive Oil
- 1 tablespoon butter
- 5 cloves garlic gently smashed
- 5-6 sprigs fresh thyme
- 1 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- . Place a large, heavy skillet over medium heat. Add the olive oil and butter, and allow to melt together. Roughly chop the smashed garlic and add it to the pan. Add the squash cubes. Cook for 15 to 20 minutes, until the squash has begun to soften. Strip the thyme leaves off their stems and add to the pot.
- Reduce the heat to low and continue to cook, stirring often. The goal is to cook the liquid out of the squash to intensify the flavors. A little browning is okay, but make sure to stir every few minutes to prevent burning. The finished product should resemble melted cheese.
- Total cooking time will be between an hour and an hour and a half.
- Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.