Everyone loves a good dip.  For most of us, dip recipes are at the center of our entertaining repertoires.  For the Pumpkin Harvest Fall Entertaining Workshop, I made this hot, creamy goat cheese dip that features squash... and my favorite part - a squash bowl.

The dip is great, but the garlic toasts were really the star in my workshop.  I toast a sliced baguette them for 2 minutes under the broiler, then rub them with a raw clove of garlic.  You won't believe how good.
creamy goat cheese
Squash Dip
2 blocks of cream cheese, softened
4 ounces of goat cheese, softened
3 green onions, minced
2 cloves of garlic, minced
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
1 small hubbard squash

Cut a hubbard squash in half.  Place both pieces of the squash on a baking sheet.  Roast in the oven for 30 minutes at 400 degrees.  Leave one half to use as bowl.  Scoop out 1/2 cup of flesh from the other piece of cooked squash.  Mash it with a fork.  Set aside.

In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash.  Mix until combined.  Spoon mixture into the ‘bowl’ piece of the squash.  Place it on a baking sheet and bake for 20 minutes at 350 degrees.