Squash Dip in Bread Bowl

Culinary Tools:

  • Chef’s Knife
  • 2-quart Saucepan with cover
  • Bread Knife


  • 1 cup fennel, minced
  • 2 cups onion, minced
  • 3 cups butternut squash, peeled, seeded, small cubed 
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • ¾ cup orange juice
  • ¼ cup balsamic vinegar
  • 1 cinnamon stick
  • 1 cup low-fat goat cheese
  • 1 cup toasted pumpkin seeds
  • 1 cup dried cranberries
  • 1 large round loaf of bread


Using the Chef’s Knife cut the ingredients as directed. In the 2-quart Saucepan, add the fennel, onions, squash, garlic, tarragon, brown sugar, nutmeg, orange juice, balsamic vinegar and cinnamon stick; cover with Redy-cook® valve open and cook at medium heat. When the valve whistles (about 12 minutes), close it, turn heat to low and keep cooking for 30 more minutes; stir occasionally. Once the vegetables are soft and the dip has a mashed potato-like consistency, stir in ¾ of the goat cheese, ¾ of the pumpkin seeds and ¾ of the cranberries until obtaining a creamy consistency.

Using the Bread Knife, carefully cut a whole out of the center of the bread about 4 inches wide and 4 inches deep. Fill the bread bowl with the finished dip and top with the remaining ¼ of goat cheese, pumpkin seeds and cranberries. Tear off chunks of the bread bowl to eat the dip with.