Cheese and chili squash and sweetcorn

From Cookipedia

This dish makes a wonderful vegetarian meal or an interesting starter for dipping vegetables.

Cheese and chili squash and sweetcorn
You can use other types of squash
Servings:Serves 4
Calories per serving:622
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

Best recipe review

Nice dip


Great to use up your squash-glut.



Printable ๐Ÿ–จ shopping ๐Ÿ›’ list & ๐Ÿ‘ฉโ€๐Ÿณ method for this recipe


  1. Peel the squash with a speed peeler.
  2. Cut in half length ways and scrape the seeds out with an ice-cream scoop or a spoon.
  3. Cut the flesh into 2.5 cm (1 ") cubes
  4. Add to a pan and cover with boiling water and boil for 10 minutes until the squash starts to become soft..
  5. Add the sweetcorn and boil for another 5 minutes
  6. Drain well, return to the pan and mix in the cream cheese and chillies.
  7. Blend to a paste with a hand liquidiser or mash really well.
  8. Season to taste with salt and pepper.
  9. Sprinkle with fresh parsley and serve.


We make this with a variety of squashes, not just the butternut squash.

Use mascarpone cheese or crรจme fraรฎche instead of cream cheese.

Chef's tip

If using very small squashes, rather than peeling them, wash them, cut them in half, deseed them and boil them without peeling. Scoop out the flesh once soft.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#boil #cheese #cream #parsley #sweetcorn #squashes #squash #cheeseandchilisquashandsweetcorn #butternutsquash #mascarpone #boiledorsimmered