Description
Butternut Squash Dip is a creamy, savory delight that captures the essence of autumn in every bite. This velvety dip features a perfect blend of roasted butternut squash, garlic, and spices, making it an irresistible addition to any gathering. Serve it with tortilla chips or fresh veggies for a crowd-pleasing appetizer that will leave everyone asking for the recipe.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups roasted)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 8 oz cream cheese, softened
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds.
- Drizzle olive oil over each half, sprinkle with salt, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a skillet, heat remaining olive oil over medium heat and sauté minced garlic until fragrant (1-2 minutes).
- Once the squash has cooled slightly, scoop out the flesh into a food processor. Add sautéed garlic, cream cheese, lemon juice, cinnamon, salt, and pepper. Blend until smooth.
- Transfer to a serving bowl and drizzle with olive oil if desired. Serve with tortilla chips or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 110
- Sugar: 3g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg