Warm Butternut Squash Dip

Warm Butternut Squash Dip
4.5 from 2 ratings
Crispy sage leaves and toasted pepitas add flavor and texture to creamy butternut squash dip.This recipe is from Harvest Seasonal Grill & Wine Bar in Delray Beach, Florida, and was originally published in the South Florida Sun Sentinel.
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Warm Butternut Squash Dip recipe - The Daily Meal
Total time: 60 minutes
  • 2 pound butternut squash, peeled, seeded and diced (see notes)
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 5 to 6 fresh sage leaves
  • 1/2 cup thinly sliced spanish onion
  • 2 tablespoon minced garlic
  • 8 ounce cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup plain yogurt
  • 1 cup shredded asiago cheese
  • salt and black pepper, to taste
  • toasted pepitas, for garnish
  • toasted pumpernickel bread, for serving
  1. Preheat oven to 350 F.
  2. On a baking pan, place 2 pounds peeled and diced butternut squash. Drizzle with 2 tablespoons extra virgin olive oil. Roast until tender when pierced with a paring knife, about 20 to 25 minutes. Set aside.
  3. Using a medium saute pan over medium heat, heat 2 tablespoons butter. Add 5 to 6 fresh sage leaves and cook until crispy. Remove sage leaves, set aside.
  4. Add 1/2 cup thinly sliced Spanish onion to the pan and season with salt and pepper to taste. Reduce heat to low and caramelize the onions, stirring occasionally, about 25 minutes. Add 2 tablespoons minced garlic and cook until fragrant, about 1 minute.
  5. Using a food processor fitted with a blade attachment, combine the cooked squash and onions. Pulse to combine. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 1/2 cup plain yogurt and 1 cup shredded Asiago cheese. Process until smooth.
  6. Transfer squash dip to a medium saucepan over low heat to warm it up.
  7. Once warmed, place squash dip in a serving bowl and sprinkle with the crispy sage leaves and toasted pepitas. Serve with toasted pumpernickel crostini.