Winter Squash Dip

This is adapted from a Martha Stewart recipe. Hers is probably better.

Ingredients

• 1 lb winter squash (we used 1/2 of a butternut), seeded and cut into 3-inch pieces
• 2 tbs chopped garlic
• 8 scallions, white and pale green parts only, sliced thinly
• 1 cup non-fat yogurt (though you could use full fat and you won't die or anything)
• 1/2 container low-fat cream cheese (see above)
• 1/2 cup grated Romano
  
• paprika
• olive oil (extra virgin)
• (brown sugar)
  

The original recipe calls for chipotle chiles, which would have been good, I think. But this still turned out pretty awesome.

Anyways, preheat the oven to 400. Put the squash pieces in a large bowl and drizzle with olive oil. Also sprinkle with copious amounts of salt and pepper. Add the garlic. Toss. Spread on baking sheet. You can pam the baking sheet first, if you're worried about stickage.
Bake the squash until it is juicy and soft. This will be about 50 minutes. Take the squash out and let it cool.
In the meantime, cook the scallion pieces in olive oil until they're soft (4 minutes).
Once the squash has cooled to a temperature that will not burn your hands, scrape the flesh from the rind and put it in a food processor. Add scallions. Pulse until smooth.
Add yogurt, cream cheese, and Romano. Pulse until combined.
Taste. It may require brown sugar. Put some in (1/8 cup?)
Refrigerate for an hour. Eat it.

Thoughts: Again, this could have benefited from the Chipotles. Otherwise it was pretty good. I recommend eating it with crackers such as Wheat Thins or Kashi TLCs. It is also delicious with red peppers. And pretty good on sandwiches.

Disaster Index: 3-4/10