Roasted Butternut Squash Spinach Dip
User Reviews
5
Roasted Butternut Squash Spinach Dip
Description
This dip starts with roasting cubed butternut squash tossed with olive oil, maple syrup, salt, pepper, and nutmeg until tender and caramelized. While roasting, bacon is cooked until crisp fat renders out, followed by slow cooked onions to caramelize, then garlic and mushrooms soften added in sequence. Fresh baby spinach is stirred in last to wilt gently. After roasting the squash, most is mashed to create a creamy base while reserving some cubes for garnish or texture.
Cream cheese and mascarpone are mixed into the squash for a rich, smooth texture. Grated fontina and Parmesan cheeses contribute meltiness and a sharp, savory flavor profile. Mixing the prepared vegetables into the creamy squash base combines sweet, smoky, and earthy flavors. The dip is warm and comforting with layered textures from soft squash, bites of bacon, and tender vegetables.
Ingredients
- 2 cups butternut squash cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg freshly grated
- 8 Bacon chopped, sliced
- 1/2 red onion diced
- 3 garlic minced, cloves
- 8 ounces mushroom chopped, sliced
- 12 ounces spinach fresh baby
- 1 cream cheese 8-ounce block, softened
- 1/2 cup mascarpone cheese
- 8 ounces fontina cheese freshly grated
- 4 ounces Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and maple syrup. Toss with the salt, pepper and nutmeg. Roast for 15 minutes, then toss, roasting for 15 minutes more until fork tender. Remove from the oven and let cool slightly.
- When the squash is roasting, heat a large skillet (or even a pot!) over medium heat and add the bacon. Cook until it is slightly crispy and some of the fat has rendered, then stir in the onions. Cook, stirring occasionally, for at least 15 minutes so they onions begin to caramelize and the bacon is crispy. Stir in the garlic and mushrooms and cook until the mushrooms soften, about 5 minutes. Add the fresh baby spinach to the skillet and gently toss. Cook until the spinach completely wilts.
- In a large bowl, mash three quarters of the squash (saving a few cubes for garnish) until it resembles mashed potatoes. Add the softened cream cheese and mascarpone to the bowl and stir and mash until combined. Add the contents of the skillet – the bacon, onions, mushrooms, spinach and garlic, and stir until completely combined. Fold in the grated cheeses. Spoon the mixture into a baking dish and bake for 30 minutes, or until the cheese is bubbly and golden and melty. Serve immediately with chips and crackers!
User Reviews
Overall Rating
5
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