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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.
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 205kcal


  • blender or food processor


  • 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
  • teaspoon nutmeg more to taste


  • 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!


  • 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.


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