4.5
2 ratings

Butternut Squash Bruschetta Dip

Butternut squash is the perfect alternative for when tomatoes are out of season

Recipe Courtesy of New York Style Pita Chips

High quality tomatoes, the foundation of traditional bruschetta, are out of season during the winter months. Swapping in butternut squash is an ingenious alternative that allows you to enjoy this classic appetizer all year long. 

Ready in
28 m
6
Servings
154
Calories Per Serving
Deliver Ingredients
Makes
3 cups

Notes

*Substitute 1 (16-oz.) package frozen diced squash for fresh squash.  Reduce first cook time to 3 minutes.

Serve with New York Style Pita Chips.

Works best with New York Style Ancient Grains & Flaxseed, Chia Seeds & Quinoa, Sea Salt, Parmesan Garlic & Herb or Red Hot Chili Pepper Pita Chips

Ingredients

For the Butternut Squash Bruschetta Dip

  • 2 Tablespoons olive oil
  • 3 Cups diced butternut squash*
  • 1/2 Cup dried cranberries, coarsely chopped
  • 2 Ounces prosciutto, chopped
  • 1/3 Cup crumbled blue cheese
  • 1 Tablespoon fresh sage, chopped
  • 1 Bag of your favorite chip or cracker

Directions

For the Butternut Squash Bruschetta Dip

Heat olive oil in large nonstick skillet over medium heat.  Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp. 

Stir in cranberries and prosciutto.  Cook 2 minutes or squash is tender. 

Remove from heat, let cool; stir in blue cheese and sage.  

Nutritional Facts

Total Fat
8g
12%
Sugar
8g
N/A
Saturated Fat
2g
12%
Cholesterol
12mg
4%
Protein
5g
10%
Carbs
18g
6%
Vitamin A
391µg
43%
Vitamin B12
0.2µg
2.9%
Vitamin B6
0.2mg
10%
Vitamin C
15mg
25%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
10%
Vitamin K
27µg
34%
Calcium
98mg
10%
Fiber
3g
10%
Folate (food)
26µg
N/A
Folate equivalent (total)
27µg
7%
Folic acid
0.4µg
N/A
Iron
1mg
6%
Magnesium
34mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
7%
Phosphorus
86mg
12%
Polyunsaturated
0.8g
N/A
Potassium
333mg
10%
Sodium
348mg
14%
Thiamin (B1)
0.1mg
9.2%
Zinc
0.6mg
4.3%