• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Whipped Butternut Squash Goat Cheese Dip

    Published: Dec 20, 2018 // Last modified: Oct 19, 2021 by Lizzie Streit, MS, RDN // Leave a Comment

    Jump to Recipe Print
    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

    « Sourdough Breakfast Strata with Kale
    Classic Thumbprint Cookies with Carrot Jam »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    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.

    More about me →

    Spring Favorites

    • Healthy Spinach Chicken Meatballs
    • Foods in Season in May
    • Asparagus Fried Rice
    • Carrot Raisin Salad with Pineapple and Yogurt Dressing

    Meal Prep Recipes

    • Ravioli Casserole with Kale (Freezer Meal)
    • Quinoa Mushroom Burgers with Navy Beans
    • Quinoa Grape Salad with Tabouleh
    • Lentil Walnut Taco Meat

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 It's a Veg World After All ® LLC