Harvest Butternut Squash Dip with Sage and Parmesan Recipe
This warm and creamy Harvest Dip combines roasted butternut squash and sweet onion with tangy cream cheese, Parmesan, and fresh sage for a perfect seasonal appetizer. Roasted to tender perfection and baked until bubbly, it’s ideal for serving with assorted crackers, fruits, vegetables, or crostini.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 (1-1/2-quart) baking dish, serves approximately 8 as an appetizer
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Vegetables and Seasoning
- 2 cups cubed peeled butternut squash
- 1/2 large sweet onion, roughly chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh sage
Oils and Dairy
- 3 tablespoons olive oil
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Parmesan cheese, divided
- 1/4 cup mayonnaise
Optional for Serving
- Crackers, assorted fruits and vegetables, or crostini, for dipping
Instructions
- Cook the vegetables: Preheat your oven to 350°F (175°C). Arrange the cubed butternut squash and chopped sweet onion on a foil-lined 15x10x1-inch baking pan for easy cleanup.
- Prepare and roast: In a small bowl, mix the crushed red pepper flakes with olive oil. Drizzle this mixture evenly over the squash and onion, then toss to coat all pieces well. Roast uncovered in the preheated oven for 45 to 50 minutes, stirring occasionally, until the vegetables are very tender.
- Blend the dip: Once roasted, let the squash and onion cool slightly. Transfer them to a food processor. Add softened cream cheese, mayonnaise, fresh sage, salt, pepper, and half of the Parmesan cheese (1/2 cup). Process until the mixture becomes smooth and well combined.
- Bake the dip: Increase your oven temperature to 375°F (190°C). Transfer the blended dip into a greased 1-1/2-quart baking dish. Sprinkle the remaining Parmesan cheese evenly over the top. Bake in the oven for 30 to 35 minutes, until the dip is heated through and the cheese on top is melted and bubbly.
- Serve warm: Remove from oven and serve the harvest dip warm. Pair with assorted dippers such as crackers, fresh fruits, vegetables, or crostini for a delicious and festive appetizer.
Notes
- For a smoother dip consistency, you can blend longer or add a tablespoon of milk if needed.
- Fresh sage can be substituted with 1/2 teaspoon dried sage if fresh is unavailable.
- Make sure the cream cheese is softened for easier blending and a creamier texture.
- This dip can be prepared a day ahead and refrigerated; bring to room temperature and bake before serving.
- Adjust crushed red pepper flakes to taste for more or less heat.