Roasted Butternut Squash Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
A creamy dip made from sweet butternut squash and tangy goat cheese with a hint of nutmeg and savory rosemary. The perfect appetizer for any holiday party.
  • 2 teaspoons avocado or other high-heat oil
  • 16 ounces diced butternut squash
  • 4-5 ounces fresh goat cheese (chèvre)
  • 2 teaspoons finely minced fresh rosemary
  • ¼ teaspoons freshly grated nutmeg
  • salt and pepper, to taste
  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. Remove from oven and let cool slightly.
  3. Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.
Recipe by Cafe Johnsonia at