Sometimes you just need an appetizer idea will wow your guests.
I believe that no party is really complete unless it has a fabulous dip that will have your guests coming back for more. I adore traditional dips like my favorite Caramelized Onion Dip, cheesy, gooey Queso Fundido , Roasted Red Pepper Dip or perhaps a chic and easy Cheese Fondue. However, when I was brainstorming recipes that would be perfect for not only fall, but also Halloween, I knew I had to make a savory Roasted Butternut Squash Dip.
This Roasted Butternut Squash Dip couldn’t be easier to whip up with just a few ingredients and you can customize it to your taste. Like things a little hotter, add a dash more cayenne pepper or, perhaps, some fruity ancho chile. Love roasted garlic, add a couple extra cloves. The possibilities are endless. I was inspired by a butternut squash dip from Cooking Light as I love using Greek yogurt in dip recipes. Roasting the veggies added some serious flavor and essentially it was into the oven, into the food processor, blitz and serve. Easy peasy!
This Roasted Butternut Squash Dip will be perfect with crudites, tortilla chips or, my favorite, crisp pita chips. Whip up a batch for your Halloween festivities along with Tequila Braised Short Rib Sliders and a Sparkling Black Widow’s cocktail and watch the ghosts and goblins dance all night long.
On to the recipe:
Gather your ingredients
Everything ready for the oven
Let’s blitz in the food processor for a bit
An easy and delicious dip for the fall
Adapted from MyRecipes.com
This Roasted Butternut Squash Dip is a fun take on a fall favorite. Roasted butternut squash is blended with onions, garlic and spices and a touch of yogurt for a savory and somewhat healthy dip!
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 1 butternut squash, about 2 pounds
- 1 sweet onion, quartered
- 3 cloves of garlic, unpeeled
- 1 1/2 teaspoons of olive oil (or mojo de ajo )
- 3 tablespoons of Greek yogurt
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of smoked paprika
- 1/8 teaspoon of ground cumin
- 1/8 teaspoon of cayenne (optional)
- Heat the oven to 350 degrees F.
- Line a baking sheet with foil and set aside.
- Cut the squash in half, lengthwise. Discard the seeds.
- Drizzle some of the olive oil (or my favorite, mojo de ajo ) on the butternut squash, both in the cavity and on the exterior. Use a brush to make sure everything is covered.
- Place the butternut squash on the baking sheet, cut side down.
- Drizzle some olive oil on the onion quarters and garlic cloves.
- Add them to the baking sheet.
- Bake for 45 minutes or so until the squash is tender, taking care to rotate halfway through.
- Let cool for 5 – 10 minutes or so, until you can handle the squash with your hands.
- Peel the squash and add the flesh of the squash to the bowl of a food processor.
- Squeeze the garlic so that the pulp leaves the charred skin. Add the pulp to the food processor followed by the onions.
- Pulse for a bit until everything is smooth.
- Add the Greek yogurt, salt, black pepper, smoked paprika, cumin and cayenne (if using) to the squash mixture. Pulse again until everything is combined.
- Pour into a bowl and serve with your favorite chips!