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    Home » Recipes » Snacks

    Whipped Butternut Squash Goat Cheese Dip

    Published: Dec 20, 2018 / Modified: Oct 19, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 37
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    Whipped Butternut Squash Goat Cheese Dip
    Whipped Butternut Squash Goat Cheese Dip

    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!

    wood board with Butternut Squash Goat Cheese Dip and crackers on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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!

    butternut squash on a cutting board next to nutmeg, rosemary, and goat cheese
    roasted butternut squash cubes on a baking sheet lined with parchment paper

    How Make Butternut Squash Dip

    1. Peel, deseed, and dice a butternut squash. Or save yourself all that hassle and get the pre-diced squash from the store.
    2. Roast the squash in the oven.
    3. Add the cooked squash to a food processor or blender with the goat cheese (at room temp), rosemary, and nutmeg. Blend.
    4. 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!

    butternut squash, goat cheese, rosemary, and nutmeg in a vitamix blender
    whipped butternut squash dip in a blender on a white counterr

    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 or my homemade Seed and Kale Crackers (very similar to Mary’s). Seriously, they’re a match made in heaven! 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.

    side angle of butternut squash goat cheese dip in the middle of a tray of crackers

    More Veggie-Based Dips

    • Caramelized Onion White Bean Dip
    • Lighter Spinach Artichoke Dip
    • Swiss Chard Stem and Beet Tahini Dip
    • Roasted Turnip Hummus

    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.

    Whipped Butternut Squash Goat Cheese Dip

    Whipped Butternut Squash Goat Cheese Dip

    A delicious combination of roasted squash, tangy goat cheese, nutmeg, and fresh rosemary.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings: 6 servings
    Calories: 205kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • blender or food processor

    Ingredients

    • 6 cups butternut squash - peeled and diced, from ~1 medium squash
    • 2 tablespoon olive oil - plus more for drizzling
    • 8 ounces goat cheese - at room temperature
    • 1 tablespoon rosemary - chopped, more to taste
    • ⅛ teaspoon nutmeg - more to taste
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
    • Toss the diced butternut squash in olive oil and transfer to the baking sheet. Roast for approximately 30 minutes or until the squash is tender.
    • Transfer the cooked squash to a blender or food processor and add the room temp goat cheese. Blend on medium speed for approximately one minute, until smooth. You may need to add a drizzle of olive oil or a few drops of water to promote blending. Add the nutmeg and rosemary and blend again for 15 to 20 seconds. 
    • Taste the dip and add more rosemary or nutmeg as desired. Transfer to a serving dish, and serve with veggie chips, seed crackers, or pita. Enjoy warm or chilled!

    Notes

    • This tastes delicious warm or chilled. I especially like it with Mary's Gone Crackers Herb Crackers. So good!
    • Leftovers can be stored in airtight containers in the fridge for 3-5 days.

    Nutrition

    Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 17g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 145mg | Potassium: 503mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15283IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy tenth day of Vegmas!

    Lizzie

    More Plant-Based Snack Recipes

    • Super Green Broccoli Smoothie
    • Acorn Squash Bread with Apple Cider Glaze
    • Italian Roasted Peppers Recipe
    • Cherry Almond Butter Energy Balls
    • 37

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    1. Hayley

      November 21, 2022 at 4:04 pm

      Looks so good! I’m thinking about making this for a potluck which we’ll be eating after class which will take about 4 hours… Can I precook pasta to add in before serving? I would make sure to add oil and salt to the water while boiling. Or do you think it will all just stay stuck together?

      Reply
      • Lizzie Streit, MS, RDN

        November 22, 2022 at 11:34 am

        Hi Hayley,
        Thanks for your comment! I’m wondering if you meant to comment on my Butternut Squash Mac and Cheese instead of this recipe? Or maybe you are going to be serving this dip tossed with pasta, which would be delicious (I hadn’t thought about trying that!). Either way, I think you could precook pasta, as long as you toss it with oil after making it before storing it for later. Let me know if you give it a try and how it works for you! Enjoy 🙂

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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