Whipped Butternut Squash Goat Cheese Dip

A delicious combination of roasted squash, tangy goat cheese, nutmeg, and fresh rosemary, this creamy dip is great for Thanksgiving, Christmas, New Year's Eve, or any fall or winter entertaining.

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings ½-cup servings

Calories 123kcal

Author Lizzie Streit, MS, RDN

Equipment

blender or food processor

Ingredients

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

US Customary - Metric

Instructions

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!
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Notes

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.

Nutrition