Butternut Squash Dip Recipes
SQUASH DIP
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.
Provided by favabeens
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 195.2 calories, Carbohydrate 15.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 137.5 mg, Sugar 3.1 g
WINTER SQUASH DIP
For a festive presentation, serve this Winter Squash Dip appetizer in a large, round, hollowed-out squash, such as a turban.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
- Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
- Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
- Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.
ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
- When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
BUTTERNUT SQUASH DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Put the squash and garlic onto a baking sheet, and sprinkle with oil; then, roast for about 20 minutes, or until tender.
- Put the squash into a food processor. Squeeze the cloves of garlic out of their skins and into the processor. Add the sage, cumin and cayenne, and puree. Refrigerate, tightly covered. Serve at room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT SQUASH SMOKY QUESO DIP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight.
- Heat a smoker to 350 degrees F with char-hickory pellets.
- Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.)
- Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle chile and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes.
- Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.
More about "butternut squash dip recipes"
ROASTED BUTTERNUT SQUASH DIP | CAFE JOHNSONIA
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5/5 (2)Category AppetizerServings 1.5Total Time 45 mins
CREAMY BUTTERNUT SQUASH CHEESE DIP - CARMEL MOMENTS
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BUTTERNUT SQUASH DIP - CERI JONES CHEF
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5/5 (3)Category SideServings 6Total Time 1 hr 5 mins
CURRIED BUTTERNUT SQUASH DIP RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Calories 58 per serving
- Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.
- Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.
- Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.
BUTTERNUT SQUASH DIP (VEGAN - PALEO) | EVERY LAST BITE
From everylastbite.com
4.4/5 (14)Total Time 40 minsEstimated Reading Time 2 minsCalories 552 per serving
- Peel and de-seed the butternut squash and cut into 2 inch cubes. Place in a baking dish with the peeled garlic cloves, a sprinkle of salt and 1 tbsp of olive oil
- Bake in the oven for 30 minutes until the butternut squash is well cooked and the garlic cloves become caramelized
- In a blender combine the cooked butternut squash, garlic, tahini, 1 tbsp olive oil, lemon juice and smoke paprika. Blend. Add the water in small amounts until the dip reaches your desired consistency. Season with salt
ROASTED BUTTERNUT SQUASH DIP RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 35 per servingServings 4
- Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarters, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes or until tender. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.
- Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.
ROASTED GARLIC & BUTTERNUT SQUASH DIP (PALEO, AIP-FRIENDLY ...
From foodbymars.com
5/5 (9)Category AppetizerCuisine AmericanTotal Time 50 mins
- Carefully slice the squash in half, lengthwise. Leave the seeds (it's easier to scoop them out when cooked), and lightly brush the cut surfaces with a bit of coconut oil. Place flat side down at first onto the parchment paper.
- Next, prep the garlic. Simply chop just the tippy top of your garlic bulb to expose some of the cloves. Drizzle with a little bit of olive oil and wrap each bulb separately with tin foil.
- Place both the squash and garlic in the oven together. Set the timer for 40 minutes. Half-way through, flip the squash over so the flat side faces up. The squash should be tender when done, if it requires more time, remove the garlic and finish the squash off.
BUTTERNUT SQUASH HUMMUS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (30)Total Time 30 minsCategory Appetizer, DipCalories 178 per serving
- Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
- Peel roasted garlic and add to food processor or blender, along with squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).
VEGAN & GLUTEN-FREE BUTTERNUT SQUASH DIP RECIPE ...
From elephantasticvegan.com
5/5 (1)Total Time 35 minsCategory SnackCalories 445 per serving
- Cut the butternut squash in two and remove the seeds. Carve into the flesh (without cutting through the Butternut Squash skin) and spoon it out (you should have about 1/2 cup of Butternut Squash flesh). Put it on a baking sheet, sprinkle it with a pinch of salt and drizzle it with the coconut oil. Let it bake for about 15-20 minutes until soft.
- Put the roasted butternut squash, the chickpeas, salt, curry powder and water in a food processor (or blender) and mix until fine. Try it and you might want to add more salt to taste.
- Transfer the dip back into the spooned out butternut squash for a pretty presentation and serve it with breadsticks, carrots, celery or crackers.
HEALTHY QUESO DIP WITH BUTTERNUT SQUASH - RACHEL COOKS®
From rachelcooks.com
4.5/5 (15)Total Time 20 minsCategory Dips & SpreadsCalories 113 per serving
- Place unwrapped squash in a microwave safe bowl and heat in microwave for 5 minutes at 50% power or until thawed.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and cook for 4-5 minutes or until translucent.
ROASTED BUTTERNUT SQUASH DIP - COOKING IN STILETTOS
From cookinginstilettos.com
Servings 8Calories 591 per serving
- Drizzle some of the olive oil (or my favorite, mojo de ajo ) on the butternut squash, both in the cavity and on the exterior. Use a brush to make sure everything is covered.
BUTTERNUT SQUASH AND TANGELO DIP WITH SAGE RECIPE - SERGE ...
From foodandwine.com
1/5 Total Time 1 hr 35 minsServings 2.5
- Preheat the oven to 400°. In a large baking dish, toss the squash with the tangelo zest and sections, butter, honey, cinnamon stick, cardamom, star anise and saffron and season with salt and pepper. Pour the water into the dish and bake for about 1 hour, until the squash is very tender and browned in spots; discard the spices.
- Transfer the squash, tangelo sections and any pan juices to a food processor and let cool completely. Add the tangelo juice and 3 tablespoons of olive oil and pulse until nearly smooth. Stir in the sage and season with salt and pepper. Scrape the dip into a bowl, drizzle with olive oil and garnish with hot paprika.
BUTTERNUT SQUASH PARMESAN DIP RECIPE - THE RUSTIC FOODIE®
From therusticfoodie.com
Cuisine MediterraneanTotal Time 45 minsCategory AppetizerCalories 42 per serving
- To peel the butternut squash, remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit and make it easier to peel and cut.
- Place 3 cups of cubed butternut squash on each baking sheet. Drizzle 1 Tbsp. of olive oil over each baking sheet (2 Tbsp. olive oil total).
WARM BUTTERNUT SQUASH DIP WITH GRUYERE | HEALTHY RECIPES
From feedmephoebe.com
4.5/5 (2)Estimated Reading Time 3 minsServings 6Total Time 1 hr
- Cut the squash in half lengthwise and scoop out the seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.
- When cool enough to touch, scoop out the squash flesh and reserve in a bowl. Stir in the garlic, yogurt, ¾ cup cheese, cayenne and parsley. Taste for seasoning and add more salt as necessary (you’ll probably need ½ teaspoon). Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
RECIPE: BUTTERNUT SQUASH AND PARMESAN DIP | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH DIP - HEALING TOMATO RECIPES
From healingtomato.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 224 per serving
BUTTERNUT SQUASH & CARAMELIZED ONION DIP RECIPE | EATINGWELL
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Total Time 2 hrs 30 minsCalories 83 per serving
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Cuisine AmericanCategory AppetizerServings 4Total Time 1 hr
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