Recipe by: Jenny Steffens Hobick,
Serves: 6-8 as an appetizer
Prep Time: Quick & Easy


1 hubbard squash

2 blocks light cream cheese, 15% mf

4 ounces goat cheese

3 green onions

2 cloves garlic

1 teaspoon fine grey sea salt

1/2 teaspoon black peppercorns

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1. Cut the hubbard squash in half.

2. Place both pieces of the squash on a baking sheet. Roast in the oven for 30 minutes at 400F. Leave one half to use as a bowl.

3. Scoop out 1/2 cup of flesh from the other piece of cooked squash. Mash it with a fork. Set aside.

4. In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup cooked, mashed squash. Mix until combined.

5. Spoon mixture into the ‘bowl’ piece of the squash. Place it on a baking sheet and bake for 20 minutes at 350F.

Serve warm with your favourite crackers!