It is officially the holiday season, and with that comes festive appetizer spreads! You know how much I love a good cheese board, and warm roasted butternut squash dip makes any fall or winter cheese board even better.
I actually made a version of this dip a few years ago for a baby shower I hosted for two lovely friends (with cream cheese instead of goat cheese so the mamas-to-be could partake). It was so loved at the party that I have made it again and again and the spiced roasted butternut squash has become a staple in our home in the fall, even if it doesn’t make it into the dip.
Roasting the butternut squash with salt, pepper, herbs, and nutmeg is so easy, but gives the squash such a delicious flavor. The high oven temperature allows the edges of the squash cubes to caramelize, which makes the already sweet squash even better. I will not disclose how many pieces of caramelized, herby, roasted butternut squash I ate in the making of this dip. Someone had to test it to make sure it was okay, right? ;)
Filled with herbs, goat cheese, and, of course, caramelized roasted butternut squash, this butternut squash dip is a delicious and fairly healthy addition to your holiday cheese boards.
Roasted Butternut Squash Dip
2 ½ cups peeled and cubed butternut squash
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried Italian herbs
¼ teaspoon garlic powder
1/8 teaspoon nutmeg
5 ounces goat cheese, at room temperature
¼ cup Greek yogurt
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Toss the squash cubes with the olive oil, salt, pepper, garlic powder, nutmeg, and dried Italian herbs. Place the butternut squash cubes on the baking sheet in one layer and bake for 15 minutes. After 15 minutes, use a spatula to turn the sqash and bake for 15 more minutes, or until tender when you stick it with a fork and caramelized on the edges. Reduce the oven temperature to 350 degrees F.
In the bowl of a food processor, add the goat cheese, Greek yogurt, and squash with any olive oil and spices left on the pan. Mix until smooth. Taste and add additional salt and pepper, if needed. Transfer the dip to an ovenproof dish and bake for 15 to 20 minutes, or until the center of the dip is warm. Before serving, stir the dip to mix in the baked top and make sure it still has a smooth consistency. Serve the warm dip immediately.
Adapted from How Sweet Eats