“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.” - by favabeens
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 195 cal
- 10%
- Fat
- 12.8 g
- 20%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"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 sophisticate..." See mored palette"
ChristinaW
"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..." See more flavor, you could substitute cream cheese for 1/2 of the goat cheese. Very beautiful appetizer. Lots of great comments!"
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