recipe: butternut squash dip

December 6th, 2010

A few weeks ago, when I posted about crudités, I mentioned this dip.  This is actually one of my favorite recipes, I’ve probably made it a dozen times, sometimes as a quick vegetarian dinner with some hearty whole grain bread, and sometimes for guests to serve with crackers and veggies.  Most dip recipes are filled with unhealthy ingredients, but this one is good enough for you to eat everyday. 

I’ve tried this dip with both frozen and fresh butternut squash, and frozen works so much better.  Even with extensive use of a food processor, I had trouble getting fresh butternut squash pureed smooth enough, and when you use the frozen kind, you can just skip that step and spoon it straight out of the package.

Have you guys started your holiday decorating yet?  Chad and I are running a little late this year — probably due in part to the fact that we didn’t take down our Christmas tree until May of last year (nope, I’m not even exaggerating).  I started my Christmas cookie baking early just to get into the holiday spirit — and I’ve got some great recipes guys coming up (and an AMAZING giveaway next week, so stay tuned)! 

Butternut Squash Dip

10 oz box of frozen butternut squash
1/2 cup fat free sour cream
1/2 cup grated parmesan cheese
Pinch of salt (use regular salt, not sea salt, for this recipe)
Fresh ground pepper


Microwave squash according to the package instructions, for approximately 5 minutes, stirring once.  Spoon the squash into a mixing bowl, add sour cream, cheese and salt, mix to combine.  Pour into a bowl and serve with freshly ground pepper.  This dip goes well with crackers, bread slices, or a platter of crudités.

Tags: appetizers · food

10 responses so far ↓

  • 1 Alice // Dec 6, 2010 at 6:31 am

    Oooh yum. I love butternut squash and have five of them to use up. Might have to try this recipe!

  • 2 Chiara // Dec 6, 2010 at 7:44 am

    That sounds delicious!!!! Now my dilemma would be, how do I ask for Buttersquash in Spanish at the?!  grocery store?!

  • 3 julie @ rosy+tart // Dec 6, 2010 at 9:07 am

    Yum! This looks so good. I’ve got a special place in my heart for butternut squash. I can’t wait to try this! 🙂

  • 4 Joanne // Dec 6, 2010 at 9:43 am

    Given my OBSESSION with butternut squash, I can’t believe I haven’t thought to put it in a dip yet!  What am I waiting for!

  • 5 New York Expat in Tokyo // Dec 6, 2010 at 4:08 pm

    This looks fantastic… is that wholewheat?  I love butternut squash.. very close to the pumpkin that’s here in Japan… in fact, I think that is what’s used in can pumpkin?  I could be totally wrong.

    I have started decorating… I have an obsession with the holidays for many reasons…. people tend to be more kind to one another… I had my tree up before Thanksgiving, had a diva moment, took down the fake tree and splurged on a real one, that might be delivered today!!

    I’m thinking about doing a snowflake sugar cookie to dress up the table.. use as a centerpiece in the middle of the plate…

    Hope you are keeping warm… can you send me a dirty water dog.. or a hot pretzel?  I’m so homesick…

  • 6 sarah, simply cooked // Dec 10, 2010 at 8:52 pm

    Yummy! It reminds me of sweet potato spread. Dips are such a clever way to eat veggies, and such a tasty way to be healthy.

  • 7 Colleen @ What's Baking in the Barbershop // Jan 1, 2011 at 12:13 pm

    I made this for a NYE get-together last night, and it was a huge hit! I love it. 🙂 Might you have any idea of its nutrition stats? Thanks for a fabulous recipe!!

  • 8 katy // Jan 3, 2011 at 6:48 pm

    I’m not great on nutritional info, but the whole recipe has about 350-400 calories — so if you eat about a quarter of it, you’re in the 80-100 calorie range!  I’ve totally eaten the whole batch myself though… 🙂

  • 9 Colleen @ What's Baking in the Barbershop // Jan 3, 2011 at 8:12 pm

    Awesome, thank you so much! I looove this recipe!!

  • 10 Bill // Dec 25, 2011 at 11:09 am

    You might want to look into a Vita-mix blender. It will puree ANYTHING!

    Love the recipee, by the way….

    Oh, and I don’t get an affiliate commission for recommending the blender.

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