Roasted Butternut Squash Goat Cheese Dip

Fall appetizers are where I really get to have fun in the kitchen. There’s something about the cooler weather that makes me want to turn on the oven and fill the house with warm, cozy smells. But I also don’t want to spend my whole Saturday afternoon cooking when I could be hanging out with friends and family.

That’s why this butternut squash goat cheese dip has become my go-to for fall gatherings. I can roast the squash earlier in the day, then just blend everything together when people start showing up. The sweetness from the squash pairs perfectly with the tangy goat cheese, and it’s creamy enough that everyone keeps going back for more.

Want something that looks fancy but takes almost no effort? This is your dip. Serve it with crackers, toasted bread, or even apple slices. Trust me, your guests will think you spent way more time on it than you actually did.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work perfectly for this dip, whether it’s a small one or a larger variety. Look for squash that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or bruises. If you’re short on time, you can absolutely use pre-cut butternut squash from the produce section – just make sure the pieces look fresh and aren’t dried out around the edges. For the easiest prep, choose a squash with a longer neck since that’s the part you’ll be cubing, and it has fewer seeds to deal with than the bulbous bottom section.

Options for Substitutions

This creamy dip is pretty forgiving when it comes to swaps and substitutions:

• Butternut squash: If butternut squash isn’t available, try using sweet potato, acorn squash, or even roasted carrots. They’ll give you that same creamy, sweet base with slightly different flavor notes.
• Goat cheese: Not a fan of goat cheese’s tangy bite? Cream cheese works great as a substitute – use the same amount and make sure it’s at room temperature. You could also try ricotta mixed with a bit of cream cheese for extra richness.
• Fresh herbs: Don’t have fresh herbs on hand? Use about 1 tablespoon of dried herbs instead, but add them gradually and taste as you go since dried herbs can be more concentrated.
• Pita bread: Any flatbread works here – naan, tortillas cut into triangles, or even baguette slices. You can also serve with crackers or cut vegetables like bell peppers and carrots.
• Fresh nutmeg: Pre-ground nutmeg is totally fine if that’s what you have. Use just a pinch since ground spices tend to be stronger than freshly grated ones.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butternut squash dip is not roasting the squash long enough – undercooked squash will be hard to mash and create a lumpy, unappetizing texture, so make sure your cubes are fork-tender and slightly caramelized around the edges before removing from the oven.

Another common error is trying to mix cold goat cheese into the warm squash, which creates clumps instead of a smooth dip – let your goat cheese sit at room temperature for at least 30 minutes before using, or pop it in the microwave for 10-15 seconds to soften.

Don’t skip seasoning your pita triangles with that melted butter and pepper, as plain pita won’t complement the rich, creamy dip nearly as well.

Finally, taste and adjust your seasonings after mixing everything together, since butternut squash can be quite mild and may need extra salt, pepper, or herbs to really make the flavors pop.

What to Serve With Butternut Squash Goat Cheese Dip?

This creamy dip is perfect with the toasted pita triangles from the recipe, but you can also serve it with crispy baguette slices, crackers, or even fresh vegetables like carrots and bell peppers for dipping. I love pairing it with a simple charcuterie board that includes some sliced apples, walnuts, and maybe a few different cheeses to complement the goat cheese flavor. The sweet and savory combo works great as an appetizer for fall gatherings, and you can even spread it on crostini and top with a drizzle of honey for a fancy touch. If you’re serving it as part of a larger spread, add some olives and grapes to round out the flavors.

Storage Instructions

Keep Fresh: This butternut squash goat cheese dip tastes amazing for days! Store it covered in the refrigerator for up to 5 days. The flavors actually get better as they meld together, so don’t worry if you have leftovers. Just give it a good stir before serving since it might separate a little.

Make Ahead: You can totally make this dip a day or two ahead of your party or gathering. Just roast the butternut squash and mix everything together, then cover and chill. When you’re ready to serve, let it sit at room temperature for about 20 minutes to take the chill off, then warm it up if you like.

Warm Up: To serve your dip warm again, just pop it in a 350°F oven for about 10-15 minutes until heated through. You can also microwave it in 30-second intervals, stirring between each one. Add a drizzle of olive oil on top if it looks a bit dry after reheating.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 100-110 g
• Carbohydrates: 140-160 g

Ingredients

For the dip:

• 2 1/2 cups butternut squash, cut into cubes
• 3 tbsp olive oil, plus more for finishing
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• Fresh nutmeg, a few gratings
• 11 oz goat cheese, softened
• 3 tbsp chopped fresh herbs (such as oregano, basil, cilantro, parsley, or sage)

For serving:

• 6 large pita breads, sliced into triangles
• 4 tbsp melted butter
• Freshly ground black pepper

Step 1: Roast the Butternut Squash

• 2 1/2 cups butternut squash, cut into cubes
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

In a large bowl, toss the butternut squash cubes with 3 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.

Spread the squash evenly on the prepared baking sheet.

Roast for 15 minutes, then toss the cubes and roast for another 15 minutes, or until the squash is tender when pierced with a fork.

Once done, lower the oven temperature to 350°F (175°C).

Step 2: Make the Butternut Squash and Goat Cheese Puree

• roasted butternut squash (from Step 1)
• fresh nutmeg, a few gratings
• 11 oz goat cheese, softened

Transfer the roasted butternut squash (along with any olive oil drippings from the pan) to a food processor.

Add a few gratings of fresh nutmeg and the softened goat cheese.

Blend until the mixture is completely smooth and pureed.

Taste and adjust seasoning with additional salt and black pepper if needed.

Move the puree to an oven-proof dish for baking.

I like to taste at this stage and add a little extra black pepper for added depth.

Step 3: Bake the Dip

• goat cheese and butternut squash puree (from Step 2)
• 3 tbsp chopped fresh herbs (such as oregano, basil, cilantro, parsley, or sage)
• olive oil, for finishing

Place the oven-proof dish with the squash and goat cheese puree into the oven at 350°F and bake for 20 to 25 minutes, or until it’s warmed through.

Once heated, remove the dish from the oven and stir well to create a super creamy texture.

For a final touch, drizzle a little olive oil on top and sprinkle with freshly chopped herbs.

Serve immediately for best flavor.

Step 4: Warm or Toast the Pita Triangles

• 6 large pita breads, sliced into triangles

Arrange the pita triangles in a single layer on a baking sheet.

Place them in the oven during the last 5 minutes of the dip’s bake time to warm them up, or a few minutes earlier if you prefer them toasted and crispier.

Remove the pitas from the oven when they’re warmed or golden, according to your preference.

Step 5: Finish and Serve the Pita

• 4 tbsp melted butter
• freshly ground black pepper

Once the pita triangles are warmed or toasted, brush them generously with the melted butter.

Sprinkle them with freshly ground black pepper just before serving.

I like to use a little extra butter if I’m feeling indulgent, as it makes the pitas especially delicious with the creamy dip.

Serve the pita triangles immediately alongside the baked squash and goat cheese dip.