Warm Butternut Squash Dip

Name: This dip looks good, but tastes even better
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pound butternut squash, peeled, seeded and diced (see notes); 2 tablespoon extra virgin olive oil; 2 tablespoon butter; 5 to 6 fresh sage leaves; 1/2 cup thinly sliced spanish onion; 2 tablespoon minced garlic; 8 ounce cream cheese, softened; 1/4 cup sour cream; 1/2 cup plain yogurt; 1 cup shredded asiago cheese; salt and black pepper, to taste; toasted pepitas, for garnish; toasted pumpernickel bread, for serving

The Daily Meal Staff|June 11, 2021 10:27 am EST

4.5 (2 ratings)

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Crispy sage leaves and toasted pepitas add flavor and texture to creamy butternut squash dip.This recipe is from Harvest Seasonal Grill & Wine Bar in Delray Beach, Florida, and was originally published in the South Florida Sun Sentinel.

Prep Time

10

minutes

Cook Time

50

minutes

Servings

8

Warm Butternut Squash Dip recipe - The Daily Meal

Total time: 1 hour

Ingredients

2 pound butternut squash, peeled, seeded and diced (see notes)
2 tablespoon extra virgin olive oil
2 tablespoon butter
5 to 6 fresh sage leaves
1/2 cup thinly sliced spanish onion
2 tablespoon minced garlic
8 ounce cream cheese, softened
1/4 cup sour cream
1/2 cup plain yogurt
1 cup shredded asiago cheese
salt and black pepper, to taste
toasted pepitas, for garnish
toasted pumpernickel bread, for serving

Directions

Step 1: Preheat oven to 350 F.
Step 2: On a baking pan, place 2 pounds peeled and diced butternut squash. Drizzle with 2 tablespoons extra virgin olive oil. Roast until tender when pierced with a paring knife, about 20 to 25 minutes. Set aside.
Step 3: Using a medium saute pan over medium heat, heat 2 tablespoons butter. Add 5 to 6 fresh sage leaves and cook until crispy. Remove sage leaves, set aside.
Step 4: Add 1/2 cup thinly sliced Spanish onion to the pan and season with salt and pepper to taste. Reduce heat to low and caramelize the onions, stirring occasionally, about 25 minutes. Add 2 tablespoons minced garlic and cook until fragrant, about 1 minute.
Step 5: Using a food processor fitted with a blade attachment, combine the cooked squash and onions. Pulse to combine. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 1/2 cup plain yogurt and 1 cup shredded Asiago cheese. Process until smooth.
Step 6: Transfer squash dip to a medium saucepan over low heat to warm it up.
Step 7: Once warmed, place squash dip in a serving bowl and sprinkle with the crispy sage leaves and toasted pepitas. Serve with toasted pumpernickel crostini.