NEW FAVORITE SNACK ALERT.
Trust me — this deserves the caps.
I went through a serious butternut squash phase a while back and it never really ended. Even in winter you can easily find squash, and this dip is perfect for parties, weeknight dinners, or just snacking at home.
This is exactly what you should bring to your next gathering — or make for yourself. It’s squash and goat cheese, so it basically counts as a salad, just puréed. Simple, comforting, and bright with tangy goat cheese.
I first had a version of this before Max was born and it was outrageously good — though the restaurant only gave a few tiny pieces of bread for dipping. At home you need lots of bread (or veggies). This recipe is easy enough to make on a weeknight and impressive enough for company.
The process is straightforward: roast cubed butternut squash until tender and slightly caramelized, then blend it with creamy, tangy goat cheese. A touch of nutmeg and a few spices brighten it, and fresh herbs on top finish the dish. That’s it.
The dippers matter: warm pita triangles brushed with melted butter and cracked black pepper are irresistible. Bake the pitas briefly until they puff, brush with butter, sprinkle with pepper, and dip away.
It also pairs surprisingly well with raw vegetables if you want a fresher bite. Yes, veggies can be dippers too.
Butternut Squash Goat Cheese Dip
1
crowd of 4 to 6 (maybe more if you have lots of apps)
1 hr
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Ingredients
- 2 1/2 cups cubed butternut squash
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- a few grates of fresh nutmeg
- 11 ounces goat cheese, at room temperature
- 3 tablespoons freshly chopped herbs (oregano, basil, cilantro, parsley, or sage)
Buttery Black Pepper Pitas
- 6 large pitas, sliced into triangles
- 4 tablespoons butter, melted
- freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
- Toss the squash cubes with the olive oil, salt, pepper and garlic powder. Spread in a single layer and roast for 15 minutes, toss, then roast another 15 minutes or until tender. Reduce oven temperature to 350°F.
- Place the roasted squash and any pan drippings into a food processor with the nutmeg and goat cheese. Blend until completely smooth. Taste and adjust salt and pepper if needed. Transfer the purée to an oven-safe dish and bake for 20 to 25 minutes until warmed through. Stir after baking for extra creaminess, then drizzle with olive oil and sprinkle with fresh herbs. Serve immediately.
Buttery Black Pepper Pitas
- Arrange pita triangles on a baking sheet and warm in the oven while the dip finishes (about 5 minutes). Remove, brush with melted butter, and grind black pepper over them. Serve right away. Vegetables are also great for dipping.
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This dip can be your new go-to for parties or cozy nights in.