It’s officially dip season.
Dip season is that stretch of parties, potlucks and holiday get-togethers when you need something better than a store-bought cookie tray or another bottle of wine. You want an appetizer that feels thoughtful but is easy to transport and impossible for guests to stop eating. Enter this roasted butternut squash spinach dip: cozy, savory and loaded with texture.
Spinach artichoke dip may have had its heyday, but it can feel predictable. This version keeps the familiar comfort of a creamy baked dip while elevating it with roasted squash, caramelized onions, mushrooms and, yes, a generous amount of bacon. The result is far from boring — it’s rich, layered and insanely satisfying.
Beyond the bacon, what makes this dip sing are the caramelized onions that add sweetness, the mushrooms for umami depth, and the roasted butternut squash for a silky, slightly sweet base. Fresh spinach provides color and a bright, leafy note, while a blend of cream cheese, mascarpone, fontina and parmesan gives it a lush, melty finish.
This dip isn’t the prettiest thing on the table, but it more than makes up for it with flavor. It reheats well and stays memorable for days — ours was still the subject of conversation three days after the first serving. Serve it hot and bubbly with sturdy chips, crackers or toasted bread for scooping.
Bring this to a holiday table, a winter party, or keep it as a reward after a long day of shopping. It’s great for entertaining and obvious comfort-food cravings alike.
Roasted Butternut Squash Spinach Dip
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Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 sliced bacon, chopped
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 ounces sliced mushrooms, chopped
- 12 ounces fresh baby spinach
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup mascarpone cheese
- 8 ounces fontina cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment and spread the cubed squash in a single layer. Toss with olive oil, maple syrup, salt, pepper and nutmeg. Roast 15 minutes, toss, then roast 15 minutes more until fork-tender. Remove from the oven and let cool slightly.
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While the squash roasts, heat a large skillet over medium and add the chopped bacon. Cook until the bacon is slightly crispy and some fat has rendered, then add the diced red onion. Cook, stirring occasionally, about 15 minutes until the onions begin to caramelize and the bacon crisps. Stir in the minced garlic and chopped mushrooms and cook until the mushrooms soften, about 5 minutes. Add the baby spinach and toss until fully wilted.
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In a large bowl, mash three-quarters of the roasted squash (reserve a few cubes for garnish) until mostly smooth. Add the softened cream cheese and mascarpone and stir until combined. Add the skillet mixture of bacon, onions, mushrooms, spinach and garlic and stir to incorporate. Fold in the grated fontina and parmesan. Spoon into a baking dish and bake 30 minutes until bubbly and golden. Serve hot with chips, crackers or bread.
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P.S. If you want a different spin on squash dip, consider trying a butternut goat cheese version for a tangy alternative.