Whipped Butternut Squash and Marinated Cheese Dip with Toasted Pumpkin Seeds

Prep: 10

Cook: 50

Total: 60

Roasted butternut squash whipped with tangy marinated sheep and goat cheese into a silky, creamy dip topped with toasted pumpkin seeds and smoky paprika. Two real ingredients, five minutes of work, and it vanishes faster than anything else on the table.

Print Recipe

Cook Mode Prevent your screen from going dark

Ingredients

Dip:

2 cups roasted butternut squash (about 1 small squash, halved and roasted until fork-tender)
1 cup marinated sheep and goat cheese, drained (reserve the marinating oil)

For Serving:

2 tablespoons pumpkin seeds (pepitas), toasted
Smoked or sweet paprika, for dusting
Good extra virgin olive oil or reserved marinating oil, for drizzling
Sturdy crackers, toasted bread, or sliced vegetables

Instructions

Make the Dip:

Add the warm roasted butternut squash and the drained marinated cheese to a food processor. Blend on high for 45 seconds to 1 minute, scraping down the sides once, until the mixture is completely smooth, creamy, and a vibrant deep orange. It should be thick enough to hold its shape on a cracker but silky enough to spread easily. If the dip feels too thick, add a splash of the reserved marinating oil and blend again until it loosens to your liking. Taste and adjust — it should be sweet from the squash, tangy from the cheese, and just salty enough.

Serve:

Transfer the dip to a wide, shallow bowl while it is still slightly warm. Use the back of a spoon to create swoops and valleys across the surface. Scatter the toasted pumpkin seeds generously over the top, dust with a few pinches of paprika so the orange surface gets flecked with deep red, and finish with a drizzle of olive oil or the reserved marinating oil. Serve immediately with sturdy crackers, toasted bread, or sliced vegetables for dipping.

Notes

Roasting the squash: Halve a butternut squash lengthwise, scoop out the seeds, drizzle the cut sides with olive oil, and roast cut-side down on a sheet pan at 400°F for 40 to 50 minutes until the flesh is completely tender and caramelized at the edges. Scoop the flesh out while warm — you should get about 2 cups from one small squash.
Cheese substitutes: If you cannot find marinated sheep and goat cheese, marinated feta works well — just be aware it will be saltier, so taste before adding any extra salt. You can also use plain chevre mixed with 2 tablespoons of good olive oil and a pinch of dried herbs for a similar effect.
Make ahead: The dip keeps in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving or warm it gently in the microwave for 30 seconds — it tastes best when it is not ice cold. Add fresh toppings just before serving.

Find it online: https://carmeninthegarden.com/butternut-squash-cheese-dip/