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recipe: butternut squash dip

A few weeks ago, when I posted about crudités [1], 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 [1].