1 large acorn squash (about 11⁄4 lb) 1 (16-oz) bag frozen shelled edamame beans (3 cups) 1⁄2 cup part-skim ricotta cheese 1⁄2 cup prepared basil pesto 2 Tbsp olive oil Grated zest and juice of 1 lemon (1 tsp zest; 3 Tbsp juice) 2 cloves garlic, minced 1 tsp kosher salt 1⁄4 tsp freshly ground pepper Serve with: breadsticks, vegetable dippers (carrot, bell pepper, zucchini, jicama and celery sticks)
1. Heat oven to 350°F. Line a baking sheet with nonstick foil. Cut off top third of squash (reserve top for a decorative lid). Scrape out and discard seeds and fibers with a spoon. Place squash cut side down on prepared baking sheet. Bake until flesh is firm-tender (a skewer poked into squash will meet a little resistance) and squash still retains its shape, about 30 minutes. Cool completely. Trim pointed end of squash to level it when inverted upright. 2. Cook edamame according to package directions; drain, rinse under cold water and drain again. Transfer to food processor with ricotta, pesto, olive oil, lemon zest and juice, garlic, salt and pepper. Process until dip is smooth, adding a little water to thin if necessary, until medium-thick consistency. 3. Place squash cauldron on a serving platter; fill with dip. Lean squash lid against side of squash. Arrange breadsticks and vegetable dippers emanating from squash outward to resemble the fire that a cauldron sits over.