Delicious Dip Recipes for Fall
This vibrant and velvety dip captures the essence of autumn in every spoonful. Roasted butternut squash, infused with aromatic sage, is blended with creamy cheese to create an irresistible appetizer that's perfect for entertaining or a cozy night in. It's a delightful way to bring the warm flavors of fall to your table.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
Serves 6-8
Keywords
Why This Recipe Delivers
- Celebrates the warm, comforting flavors of autumn.
- Impressively creamy texture and rich, savory taste.
- Simple to prepare with minimal hands-on time.
- Versatile for various occasions, from casual snacking to elegant entertaining.
- A healthy way to enjoy seasonal vegetables.
Ingredients
- 350 grams (2 cups) butternut squash, peeled, deseeded, and cubed into 2.5 cm (1 inch) pieces
- 15 milliliters (1 tablespoon) olive oil
- 5 milliliters (1 teaspoon) fresh sage, finely chopped
- 225 grams (8 ounces) cream cheese, softened at room temperature
- 30 grams (1/4 cup) Parmesan cheese, freshly grated
- 5 milliliters (1 teaspoon) sea salt, or to taste
- 2.5 milliliters (1/2 teaspoon) freshly ground black pepper, or to taste
- Crackers, crusty bread, or vegetable sticks for serving
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easier cleanup.
- In a medium bowl, combine the cubed butternut squash with the olive oil, 2.5 ml (1/2 tsp) of the sea salt, and 1.25 ml (1/4 tsp) of the black pepper. Toss gently to ensure all squash pieces are evenly coated.
- Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized at the edges. This roasting step brings out the natural sweetness and depth of flavor. Remove from oven and let cool slightly for about 5 minutes.
- Transfer the slightly cooled roasted butternut squash to the bowl of a food processor. Add the softened cream cheese, grated Parmesan cheese, and the remaining 5 ml (1 tsp) of chopped fresh sage.
- Process the mixture until it is completely smooth and creamy. You may need to stop and scrape down the sides of the food processor bowl once or twice to ensure everything is fully incorporated. Taste and adjust seasoning with additional salt and pepper if desired.
- Transfer the smooth dip to a serving bowl. Garnish with a sprinkle of extra fresh sage or a drizzle of olive oil, if desired.
- Serve the creamy roasted butternut squash and sage dip warm or at room temperature with an assortment of your favorite crackers, slices of toasted baguette, pita bread, or crisp crudités like carrot sticks and cucumber slices.
Tools You’ll Need
- Sharp knife
- Cutting board
- Large baking sheet
- Parchment paper
- Food processor
- Serving bowl
Essential Success Tips
- Ensure butternut squash cubes are roughly the same size for even roasting.
- Don't overcrowd the baking sheet; roast in batches if necessary to allow for proper caramelization.
- Use cream cheese that is fully softened to achieve the smoothest texture in the dip.
- Taste the dip before serving and adjust salt and pepper to your preference.
- For an extra layer of flavor, consider toasting the sage briefly in olive oil before adding it to the dip.
Professional Cooking Secrets
- For a deeper, nuttier flavor, roast the butternut squash until it has pronounced browned edges, just short of being burnt. This caramelization adds complexity.
- Infuse your olive oil with a crushed garlic clove or a small sprig of rosemary before tossing with the squash for an additional aromatic layer. Remove solids before roasting.
- A touch of freshly grated nutmeg can enhance the sweet and savory notes of the butternut squash, adding a subtle warmth.
Notes
- This dip can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, before serving.
- For a spicier kick, add a pinch of red pepper flakes when roasting the squash or blend them into the dip.
- To make this dip vegan, substitute the cream cheese with a plant-based cream cheese alternative and the Parmesan with a vegan Parmesan alternative.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Absolutely! Pre-cut butternut squash works perfectly and can save you prep time. Just ensure it's cut into roughly 2.5 cm (1 inch) cubes.
How should I store leftover dip?
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold or gently reheated.
Can I freeze this dip?
Freezing is not recommended for this dip, as the cream cheese can change in texture and become grainy upon thawing. It's best enjoyed fresh or refrigerated.
Nutrition Facts (Per Serving)
Calories: 210, Protein: 7g, Fat: 18g, Carbs: 8g, Fiber: 2g (approximate per serving based on 8 servings)
Allergy Information
Contains dairy. For a dairy-free version, use plant-based cream cheese and a vegan Parmesan substitute. Naturally gluten-free.
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