- 2 pounds turban squash – halved, seeded, and cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil, or as needed
- coarse salt and freshly ground black pepper to taste
- 2 heads garlic, top third sliced off and discarded
- 10 tablespoons unsalted butter, at room temperature, divided
- 8 scallions, white and light-green parts only, sliced into 1-inch pieces
- 2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
- 2 cups sour cream
- 1 1/4 cups grated Parmesan cheese
- 8 ounces cream cheese, room temperature
- 4 teaspoons fresh lemon juice
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash.
- Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly.
- Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes.
- Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper.
- Refrigerate dip for 1 hour.