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. 


*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


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


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.