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Butternut Squash Dip

Gluten Free Butternut Squash Dip Recipe

               
Butternut Squash Dip
This creamy butternut squash dip is the easy, cheesy, and heart-healthy way to make a tasty snack or appetizer. Tangy goat cheese, pumpkin seeds, and black pepper combine for big flavor in this party-friendly recipe.
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Ingredients
Recipe yields 8 servings
1 butternut squash (about 2 lbs)
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
4 oz goat cheese
1 Tbsp pumpkin seeds
Rice chips (optional)
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Helpful how to videos
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Directions
Step 1

Preheat oven to 400°.

Step 2

With a large knife, quarter the squash and place on a piece of foil twice as long as the squash. Drizzle with 1 tablespoon of the olive oil and season with the salt and pepper. Wrap in foil and bake for 1 hour. Turn off the oven. Remove the squash from the oven and unwrap it. Return the squash to the oven (the oven should be off) for another 30 minutes to dry.

Step 3

With a spoon, scoop the flesh out of the squash, discarding the skin. Transfer the cooked squash to a blender or food processor, and puree the squash with the goat cheese (reserving some goat cheese for garnish) until smooth.

Step 4

Transfer the pureed squash mixture to a bowl. Season with additional black pepper. Garnish with the reserved goat cheese and pumpkin seeds. Drizzle the remaining 1 Tbsp olive oil over the dip. Serve with rice chips, if using.

Time: 105 minutes
Servings: 8
Calories: 90
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:90
total fat:5g
sat fat:2g
cholesterol:6mg
sodium:92mg
total carb:10g
fibers:1g
proteins:3g

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Gluten Free Butternut Squash Dip Recipe
Ingredients
Recipe yields 8 servings
1 butternut squash (about 2 lbs)
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
4 oz goat cheese
1 Tbsp pumpkin seeds
Rice chips (optional)
Directions
Step 1

Preheat oven to 400°.

Step 2

With a large knife, quarter the squash and place on a piece of foil twice as long as the squash. Drizzle with 1 tablespoon of the olive oil and season with the salt and pepper. Wrap in foil and bake for 1 hour. Turn off the oven. Remove the squash from the oven and unwrap it. Return the squash to the oven (the oven should be off) for another 30 minutes to dry.

Step 3

With a spoon, scoop the flesh out of the squash, discarding the skin. Transfer the cooked squash to a blender or food processor, and puree the squash with the goat cheese (reserving some goat cheese for garnish) until smooth.

Step 4

Transfer the pureed squash mixture to a bowl. Season with additional black pepper. Garnish with the reserved goat cheese and pumpkin seeds. Drizzle the remaining 1 Tbsp olive oil over the dip. Serve with rice chips, if using.

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