Creamy Butternut Squash and Goat Cheese Dip
Servings: 10
Ingredients
- 1 butternut squash (about 5 cups)
- 2 Tbsp. extra-virgin olive oil, divided
- 8 oz. goat cheese
- 1 Tbsp. chopped rosemary
- 1 tsp. garlic powder
- 1/4 tsp. sea salt
Instructions
- Preheat oven to 425°F and line a baking pan with parchment paper.
- Cut the butternut squash in half, and remove the seeds. Brush with 1 Tbsp. olive oil, and place cut-side down on the baking sheet. Poke holes in the top with a fork. Place in the oven and roast for 30 minutes, or until the squash is soft.
- Meanwhile, remove the goat cheese from the refrigerator to allow it to soften.
- Once the butternut squash is ready, scoop out the insides and place in a blender.
- Add the goat cheese, rosemary, garlic powder, sea salt, and remaining olive oil. Blend mixture on medium speed until smooth (about 3 minutes). You can add 1-2 Tbsp of water to help the mixture blend better if needed.
- Once smooth, add to a bowl and top with a pinch of sea salt and chopped rosemary.
- Serve warm with crackers, pita, or veggie chips.
Notes
Yield: This recipe makes a lot of dip, about 4-5 cups. It's ideal for large crowds. You can easily cut the recipe in half if you are serving a smaller group.
Calories = 134
Protein = 5 g
Carbohydrates = 9 g
Fat = 8 g