warm butternut squash dip
photo by Jennifer Johnson
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 small onion, cut into large dice
- 1 clove garlic, smashed
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon chopped fresh flat-leaf Italian parsley
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon cayenne pepper, or to taste (see cook’s note)
- 4 ounces goat cheese, at room temperature
- Freshly grated Parmigiano-Reggiano, for garnish
- Crackers, for serving
- Preheat oven to 400°F.
- Place squash, onion, and garlic on a baking sheet and toss with olive oil. Season with salt and pepper. Roast 35-40 minutes, turning once, until squash is softened and lightly browned on all sides. Leave oven on.
- Once slightly cooled, transfer vegetables to a food processor and pulse until almost smooth (some texture is good). Add parsley, sage, and cayenne pepper and pulse to combine. Add 3 ounces of goat cheese and pulse a few times until mostly combined. Fold in remaining 1 ounce of goat cheese (we prefer to leave small pockets of goat cheese visible through mixture).
- Transfer mixture to a 4-inch cast iron skillet (or similar oven-safe dish) and place dish on a baking sheet. Season with salt and pepper. Bake for 20-25 minutes, until just lightly browned around edges. Place under broiler for a few minutes for additional browning on top, if desired. Top with Parmigiano-Reggiano and serve with crackers for dipping.
cook’s note: If you’re not a huge fan of spice, start with 1/4 teaspoon of cayenne pepper, but don’t omit it altogether. The subtle heat acts as a nice warming spice.