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Squash Dip

Squash Dip

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
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This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
  2. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.
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Reviews

BEERGODDESS
14

BEERGODDESS

2/16/2005

This dip had a great texture. Not everyone liked the flavor--I think goat cheese is an aquired taste, and my guests aren't there yet. Try this one when you are hosting people with a more sophisticated palette

ChristinaW
8

ChristinaW

10/28/2008

If you like goat cheese and butternut squash, you'll love this dip! I served with sliced baguette and substituted roasted pine nuts for the walnuts. Also added a little bit of salt. For a more mild flavor, you could substitute cream cheese for 1/2 of the goat cheese. Very beautiful appetizer. Lots of great comments!

missye
5

missye

2/8/2011

I made and sampled this recipe for about 100 shoppers at our co-op and people absolutely loved it! I used a 2 1/4# squash and goat chevre, but I only put about 1T fresh lemon juice in it - it came out perfect (along with 2 small heads of local red winter garlic and a pinch of Himalayan pink sea salt). The garlic flavor was subtle and the dip was surprisingly sweet (and a beautiful light orange color). I served it with Food Should Taste Good gluten-free multi-grain chips and sweet potato chips (the verdict was that the multi-grain chips were the best because of their saltiness, but the sweet potato chips were good too).

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