Roasted Butternut Squash Dip

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READY IN: 1hr 10mins
Recipe by Meredith .F

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed. From Cooking Light 2004.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Cut squash in half lengthwise; discard seeds and membrane.
  3. 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.
  4. Bake at 350° for 45 minutes or until tender. Cool slightly.
  5. Peel squash. Squeeze garlic cloves to extract pulp.
  6. Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine.
  7. Serve warm.

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