Roasted Butternut Squash Dip #BloggerCLUE

Happy November, friends! Can you believe it’s almost 2016? This year just flew by for me. We are already thinking about Thanksgiving (and Christmas is right around the corner!!), and figuring out what to serve at the big meal. The theme for this month’s Blogger C.L.U.E.  was Thanksgiving, and once I saw this Roasted Butternut Squash Dip on Cooking In Stilettos,  I knew it would be a great fit for my holiday meal plan. You never want anything to heavy before the fall feast, and this is perfectly light and snackable.  

 Roasted Butternut Squash Dip

I’d never thought to make a dip out of butternut squash, but now that I have, I know I was really missing out. It is light, flavorful and you can make it savory or sweet. It’s incredibly customizable. Add a little more of this, a little less of that. Swap the spices and make it your own. Give it a go and let me know what you think. 

In reading through Cooking in Stilettos I saw so many scrumptious options to choose from. I know I will be making the Pasta with Braised Short Ribs VERY soon. How amazing does that sound?? Go have a look and put it on your menu. I will be. There was also the Chocolate Cloud Cake  and Caramelized Onion Dip which caught my eye. Really, it all looked so good. There are oodles or awesome recipes.



The squash is easier to cut in half if you don’t have to cut off the stem, so I cut just under it. Then set aside and use as decoration when you serve the dip. Or don’t, totally up to you. 







Roasted Butternut Squash Dip
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  1. 1 butternut squash, 2-3 pounds
  2. 1 sweet onion, quartered
  3. 3 cloves of garlic
  4. 1½ teaspoons of olive oil
  5. 3 tablespoons of Greek yogurt
  6. ½ teaspoon of salt
  7. ¼ teaspoon of freshly ground black pepper
  8. ½ teaspoon of freshly ground nutmeg
  9. ¼ teaspoon cinnamon
  10. ⅛ teaspoon of ground cumin
  11. ⅛ teaspoon of cayenne (optional)
  12. 2 teaspoons honey (optional)
  1. Heat the oven to 350 degrees F.
  2. Line a baking sheet with foil and set aside.
  3. Cut the squash in half, lengthwise. Remove the seeds.
  4. Drizzle some of the olive oil on the butternut squash, both in the cavity and on the exterior. Make sure it is completely covered.
  5. Place the butternut squash on the baking sheet, cut side down.
  6. Drizzle some olive oil on the onion quarters and garlic cloves.
  7. Add them to the baking sheet.
  8. Bake for 45 minutes or so until the squash is tender, taking care to rotate halfway through.
  9. Let cool for 5 – 10 minutes or so, until you can handle the squash with your hands.
  10. Peel the squash and add the flesh of the squash to the bowl of a food processor.
  11. Squeeze the garlic so that the pulp leaves the charred skin. Add the pulp to the food processor followed by the onions.
  12. Pulse for a bit until everything is smooth.
  13. Add the Greek yogurt, salt, black pepper, nutmeg,cinnamon, cumin and cayenne (if using) to the squash mixture. Pulse again until everything is combined.
  14. Pour into a bowl and serve with your favorite chips.



You can serve this with pita chips, or in a sourdough bread bowl. I mixed it up and did both and it’s nice to have options with the dip. Sometimes you need a little crunch, sometimes you don’t. 



Have a little sip and dip with a cold glass of prosecco and turkey trot your way through the other Blogger C.L.U.E. posts. 


What do you like to serve as an appetizer on Thanksgiving? Or do you skip the pre-meal snacking?


Happy Dishing!


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