Butternut Squash Goat Cheese Dip
User Reviews
5
Butternut Squash Goat Cheese Dip
Description
The recipe begins by roasting cubed butternut squash tossed in olive oil, salt, pepper, and garlic powder until tender and caramelized. The warm roasted squash is then pureed with goat cheese and freshly grated nutmeg in a food processor, creating a creamy and smooth dip. Freshly chopped oregano adds herbal brightness and garnish. The dip is warmed again in the oven before serving, allowing it to develop a luscious texture and rich aroma.
To complement the dip, pita bread is sliced into triangles and brushed with melted butter and freshly cracked black pepper, then toasted until slightly crisp. This gives a buttery, peppery accompaniment with a soft interior and slightly crunchy edges. Together, the dip and pitas make a satisfying appetizer or snack.
The recipe's steps include timing the warming of the pita triangles to coincide with the final minutes of dip cooking, ensuring both elements are served warm and fresh.
Ingredients
- 2 1/2 cups butternut squash cubed
- 3 tablespoons olive oil plus extra for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- nutmeg a few grates, fresh
- 11 ounces goat cheese at room temperature
- 3 tablespoons oregano basil, cilantro, parsley, sage, freshly chopped
buttery black pepper pitas
- 6 pita bread sliced into triangles, large
- 4 tablespoons butter melted
- black pepper freshly cracked
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Toss the squash cubes with the olive oil, salt, pepper and garlic powder. Spread out on the baking sheet and bake for 15 minutes, then toss and bake for 15 more, or until tender when pierced with a fork. Turn the oven down to 350 degrees F.
- Add the squash (and any olive oil drippings) to a food processor along with the nutmeg and goat cheese. Blend until completely smooth and pureed. At this point, you can taste and determine if you need more salt and pepper. Transfer the puree to an oven-proof dish. Bake the dip for 20 to 25 minutes, or until it is warmed through. I like to remove the dip from the oven and stir so it gets super creamy. Top with a drizzle of oil and the fresh herbs and serve immediately.
buttery black pepper pitas
- Place the pita triangles on a baking sheet. Put in the oven when the dip has 5 minutes left to warm the pitas – or a little before if you want them toasted and not warm. Remove the pitas and brush them with the melted butter and grind pepper over top. Serve immediately. You can also serve this dip with veggies!
User Reviews
Overall Rating
5
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