Roasted Butternut Squash and Goat Cheese Dip
A creamy, tangy, and perfectly spiced dip made with roasted butternut squash and goat cheese, ideal for autumn evenings and holiday gatherings.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 5 oz goat cheese, crumbled Can substitute with cream cheese for a milder flavor.
- 1/2 cup Greek yogurt Can substitute with sour cream for a richer option.
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin Add more for a spicier kick.
- to taste Salt and pepper
- Fresh herbs for garnish (like thyme or parsley) Adds color and freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, garlic powder, cumin, salt, and pepper.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25–30 minutes, until tender and caramelized.
- Once the squash has cooled slightly, transfer it to a food processor.
- Add the goat cheese, Greek yogurt, and the remaining olive oil, and blend until smooth and creamy.
Serving
- Spoon the dip into a serving bowl, drizzle a touch of olive oil on top, and garnish with fresh herbs.
Notes
You can add a pinch of cayenne pepper for a spicy twist or nuts for added texture. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.