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?
- 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.
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
- blender or food processor
- 6 cups butternut squash - peeled and diced, from 1 medium squash
- 2 tablespoons extra virgin olive oil - plus more for drizzling
- 8 ounces goat cheese - at room temperature
- 1 tablespoon chopped fresh rosemary - more to taste
- ⅛ teaspoon nutmeg - more to taste
- Fresh herbs, flaky salt, pomegranate arils, and crumbled goat cheese - for serving, as desired
- Crackers or bread - for serving, see notes
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Make sure your goat cheese is out at room temperature to soften while you cook the squash.
- 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 to two minutes, until smooth. You may need to pause to scrape down the sides and add 2 to 3 tablespoons of water to promote blending. Continue adding small amounts of water as needed but not too much that it makes the dip watery.
- Add the nutmeg and rosemary and blend again for 15 to 20 seconds. Taste the dip and add salt and pepper or more rosemary and nutmeg as desired. If you plan to serve the dip topped with flaky sea salt, I recommend not adding much salt to it beforehand.
- Transfer to a serving dish, and serve with veggie chips, seed crackers, or pita. Enjoy warm or chilled!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Yield: This recipes makes a lot of dip, about 4 to 5 cups depending on how much volume the squash loses when roasted and mashed. It's best for crowds and entertaining. You can easily cut the recipe in half if you are serving a smaller group.
- Serving: This tastes delicious warm (when made and served right after the squash comes out of the oven) or chilled. I especially like it with Mary's Gone Crackers Herb Crackers, Terra brand vegetable chips, toasted baguette slices, and pita chips or bread.
- Substitutions: To save time, you can use steamed squash instead of roasted. Feel free to use frozen cubed butternut squash instead of cutting it yourself.
- Storage: Leftovers can be stored in airtight containers in the fridge for up to 5 days.
Happy tenth day of Vegmas!