Squash Dip

Squash Dip

19
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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."

Ingredients

50 m {{adjustedServings}} servings 195 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

19
  1. 23 Ratings

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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 sophis...

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 mor...

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 c...