Name: Whipped Butternut Squash Goat Cheese Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 cups butternut squash (peeled and diced, from ~1 medium squash); 2 tbsp olive oil (plus more for drizzling); 8 ounces goat cheese (at room temperature); 1 tbsp rosemary (chopped, more to taste); 1/8 tsp nutmeg (more to taste)

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Sweet butternut squash, tangy goat cheese, savory rosemary, and a dash of nutmeg come together in a beautiful marriage of flavors in this creamy Whipped Butternut Dip with Goat Cheese!

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On the tenth day of Vegmas (can you believe it?!), my true love gave to me…BUTTERNUT SQUASH!

Wowwwwwzaaaas. I really, really like this dip, and I think you will too! It only has five total ingredients. That’s right, only FIVE!

But the flavor profile is so incredibly rich, deep and just downright delicious that it’s hard to believe there are so few ingredients.

I honestly don’t know how this one popped into my head. I think it was the result of brainstorming different ways to use winter squash. Squash season can get kind of long, don’t ya think? It’s fun to switch it up every once in a while!

This roasted butternut squash dip recipe is the PERFECT recipe to have in your back pocket during the holiday season.

It may look pretty fancy on the wooden platter and all, but it’s actually so easy to make. You could even pull it off without much notice, a.k.a. when you decide to host friends for a spur of the moment get-together!

How Make Butternut Squash Dip

Peel, deseed, and dice a butternut squash. Or save yourself all that hassle and get the pre-diced squash from the store.
Roast the squash in the oven.
Add the cooked squash to a food processor or blender with the goat cheese (at room temp), rosemary, and nutmeg. Blend.
Scoop that creamy, delicious dip into a serving bowl. Or, heck, eat it right out of the blender. Who am I to judge?

The end!!

Craving more butternut squash? Check out the Garlic Lemon Butternut Squash Noodles with Shrimp and the Slow Cooker Butternut Squash Brown Rice Risotto while you’re here!

Expert Tips

This is best served immediately while it’s still warm! You can also serve it chilled. It tastes delicious either way.
Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat for 30-45 seconds on high if you want it warm.
I absolutely adore this butternut squash dip when paired with Mary’s Gone Crackers Herb Crackers. Seriously, they’re a match made in heaven! But you can also pair it with Terra brand veggie chips, pita chips, or tortilla chips.
To mix up the flavors, feel free to add more savory herbs (thyme, oregano, etc.) or sub cinnamon for nutmeg.
Garnish with a dash more nutmeg, some veggie chip crumbs, and rosemary sprigs.

I won’t keep you too long today, since I’m about to head to a friend’s house for a holiday dinner party! (Side note: she’ll be making a recipe from my Plant-Based Dinner Party e-book. You should grab a copy of this amazing e-book!)

So let’s get to it, shall we?!

More Veggie-Based Dips

If you make this butternut squash dip, I’d love to hear how you like it! Please rate/review it using the stars on the recipe card or in the comments section.