Cheesy Butternut Squash Dip
This cheesy butternut squash dip is creamy, cozy, and packed with comforting fall flavors. Made with roasted butternut squash, cream cheese, and melted shredded cheese, it’s the perfect warm appetizer for holidays, parties, or cozy nights in. Slightly sweet, ultra-smooth, and irresistibly cheesy, this dip is a crowd-pleasing alternative to heavy party dips while still delivering rich flavor.
Ingredients
- 3 cups butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 4 oz cream cheese softened
- 1 cup shredded cheese cheddar, Gruyère, or blend
- ½ cup onion or shallot finely chopped
- 2 cloves garlic minced
- ¼ teaspoon nutmeg
- ¼ –½ cup milk or cream as needed for texture
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes, until fork-tender and lightly caramelized.
- While squash roasts, sauté onion and garlic in a small pan over medium heat until soft and fragrant.
- Transfer roasted squash to a food processor.
- Add cream cheese, sautéed onion and garlic, nutmeg, and a splash of milk.
- Blend until smooth and creamy, scraping down sides as needed.
- Transfer mixture to an oven-safe baking dish.
- Stir in shredded cheese.
- Bake at 375°F (190°C) for 15–20 minutes, until bubbly and lightly golden on top.
- Let rest 5 minutes before serving.
Notes
- If the dip is too thick, stir in warm milk or cream a little at a time.
- Roasting the squash fully is key for a smooth texture and deeper flavor.
- For extra flavor, reserve a little cheese to sprinkle on top before baking.