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Warm Butternut Squash and Sage Dip

Butternut squash sage dip is roasted until tender and browned, then blended with cream cheese, sour cream, Parmesan, and fresh sage. Baked until bubbling at the edges, it makes a warm, creamy appetizer with a mellow roasted squash flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp fresh sage finely chopped
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.33 cup Parmesan cheese finely grated
  • 1 tsp lemon juice

Equipment

  • 1 rimmed baking sheet
  • 1 7-cup food processor
  • 1 1 1/2-quart ovenproof dish

Method
 

  1. Heat the oven to 425°F with a rack in the middle position.
  2. Spread the squash on a rimmed baking sheet.
  3. Drizzle with the olive oil, and season with the salt and pepper.
  4. Roast for 25 to 35 minutes, turning once halfway through, until very tender and browned in spots.
  5. Transfer the squash to a 7-cup food processor.
  6. Add the garlic powder, sage, cream cheese, sour cream, Parmesan, and lemon juice, and process until smooth, scraping down the sides as needed.
  7. Transfer the dip to a 1 1/2-quart ovenproof dish.
  8. Bake at 425°F for 15 to 20 minutes, until hot throughout and bubbling at the edges.

Notes

For the smoothest texture, scrape down the food processor sides as needed. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a dairy-free version, use dairy-free cream cheese, sour cream, and Parmesan alternatives.