Savory Butternut Squash Whipped Feta Dip

If you ask me, butternut squash and feta cheese make the perfect pair.

This creamy dip brings together roasted butternut squash with tangy whipped feta for a spread that’s both smooth and full of flavor. The sweet, nutty squash balances out the salty cheese in the best way possible.

It comes together in just a few steps – roast the squash until it’s tender, then blend it with whipped feta and a few simple seasonings. Serve it with crackers, pita chips, or fresh vegetables for scooping.

It’s a crowd-pleasing appetizer that works great for fall gatherings or any time you want something a little different on your table.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work great for this dip, but there are a few things to keep in mind when selecting one. Look for a squash that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or dark blemishes. The neck of the squash (the long, straight part) is where you’ll get the most usable flesh with fewer seeds, so don’t be afraid to go for one with a longer neck. If you’re short on time, many stores sell pre-cubed butternut squash in the produce section, which can be a real time-saver even though it costs a bit more.

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Butternut squash: You can easily swap this with sweet potato, acorn squash, or even roasted carrots. Just roast them the same way until they’re tender and caramelized.
• Feta cheese: If you’re not a feta fan, try goat cheese or cream cheese instead. Goat cheese will give you a similar tangy flavor, while cream cheese makes it milder and creamier.
• Ricotta: Greek yogurt or cottage cheese work well here. If using Greek yogurt, choose the full-fat kind so your dip stays creamy.
• Apple cider: White wine, vegetable broth, or even apple juice can replace the cider. Each will add a slightly different flavor, but all work great.
• Fresh herbs: Don’t have fresh sage or thyme? Use about 1 teaspoon each of dried herbs instead, or try fresh rosemary or oregano for a different herb profile.
• Shallot: A small yellow onion or even 2-3 green onions can replace the shallot. Just adjust the cooking time slightly as onions take a bit longer to soften.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is not cutting the pieces evenly, which leads to some chunks being mushy while others stay hard – aim for uniform 1-inch cubes so everything cooks at the same rate.

Don’t rush the roasting process by cranking up the heat, as butternut squash needs time at around 400°F to develop its natural sweetness and caramelize properly, usually taking 25-30 minutes until fork-tender.

When roasting the garlic, wrap it in foil with a drizzle of olive oil to prevent it from burning and becoming bitter, and make sure to squeeze out the soft cloves while they’re still warm since they get harder to extract once cooled.

Finally, taste your dip before serving and adjust the seasoning – butternut squash can be quite sweet, so you might need extra salt or a pinch more red pepper flakes to balance the flavors perfectly.

What to Serve With Butternut Squash Whipped Feta Dip?

This creamy, sweet-and-savory dip is perfect for entertaining and pairs beautifully with warm pita bread or toasted baguette slices for dipping. I love serving it alongside a charcuterie board with crackers, sliced apples, and some roasted nuts since the butternut squash and honey flavors work so well with fall ingredients. You can also spread it on crostini as an appetizer, or even use it as a base for flatbread topped with arugula and a drizzle of balsamic glaze. For a lighter option, try it with fresh vegetables like carrots, bell peppers, or endive leaves for scooping.

Storage Instructions

Keep Fresh: This butternut squash whipped feta 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 make it a day ahead for your party.

Make Ahead: You can totally make this dip up to 2 days in advance – it’s actually one of those recipes that improves with time. Just hold off on adding the final drizzle of olive oil and honey until you’re ready to serve so it looks fresh and pretty.

Serve: When you’re ready to enjoy it, let the dip come to room temperature for about 20-30 minutes before serving. Give it a good stir and add a fresh drizzle of olive oil and honey on top. If it seems a bit thick after sitting in the fridge, just whisk in a tablespoon of olive oil to loosen it up.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1000
• Protein: 30-35 g
• Fat: 70-75 g
• Carbohydrates: 80-90 g

Ingredients

For the dip:

• 1 tbsp honey or hot honey (for a subtle sweetness)
• 1 tbsp thyme leaves (fresh preferred)
• 1/4 cup olive oil (for roasting)
• Black pepper, as needed
• 1/2 cup ricotta cheese (room temperature)
• 1 shallot, thinly sliced (about 1/8-inch pieces)
• 1 garlic bulb, halved horizontally (for roasting)
• 2/3 cup feta cheese, crumbled (I use Athenos for creaminess)
• 1/4 cup apple cider (adds subtle sweetness)
• Salt, to taste
• 2 tbsp olive oil (for the shallot mixture)
• 1 tbsp fresh sage, chopped (freshly chopped for best flavor)
• Pinch red pepper flakes
• 2 cups diced butternut squash (cut into 1/2-inch pieces)

For garnish:

• Extra olive oil, for drizzling
• Fresh herbs, for serving (sage or thyme)
• Extra honey or hot honey, to drizzle on top
• Additional red pepper flakes, optional (adds heat and visual appeal)

Step 1: Roast Butternut Squash and Garlic

• 2 cups diced butternut squash
• 1 garlic bulb, halved horizontally
• 1/4 cup olive oil
• 1/2 tbsp fresh sage, chopped
• 1/2 tbsp thyme leaves
• Salt, to taste
• Black pepper, as needed

Preheat your oven to 400°F (200°C).

On a baking sheet, toss the diced butternut squash with 1/4 cup olive oil, half of the fresh sage and thyme, salt, and pepper until evenly coated.

Place the halved garlic bulb cut-side up on the same sheet, drizzle with a bit of olive oil, and roast everything together for 20 minutes, stirring the squash halfway through.

The squash should be tender and lightly caramelized at the edges, and the garlic should be soft and fragrant.

I like to arrange the garlic away from the squash so the cut sides can caramelize properly.

Step 2: Cook Shallots and Build the Flavor Base

• 2 tbsp olive oil
• 1 shallot, thinly sliced
• 1/2 tbsp fresh sage, chopped
• 1/2 tbsp thyme leaves
• Pinch red pepper flakes
• 1/4 cup apple cider

While the squash and garlic roast, heat 2 tbsp olive oil in a skillet over medium heat.

Add the thinly sliced shallot, remaining sage and thyme, and a pinch of red pepper flakes, cooking gently for about 5 minutes until the shallots are soft and translucent.

Pour in the apple cider and let it simmer until it reduces to a thick, syrupy consistency with most of the liquid evaporated—this takes about 3-4 minutes and concentrates the flavor beautifully.

The reduction will add depth and prevent the dip from being too wet.

Step 3: Combine Roasted Vegetables with Shallot Mixture

• Roasted butternut squash from Step 1
• Roasted garlic from Step 1
• Shallot mixture from Step 2

Remove the roasted squash and garlic from the oven and let cool slightly for a few minutes.

Squeeze the roasted garlic cloves out of their skins directly into the skillet with the shallots, then add the roasted squash and stir everything together.

Let the mixture cool to room temperature—this is important for preventing the cheese from melting unevenly when blended.

You can speed this up by spreading it on a plate for a few minutes if needed.

Step 4: Blend Cheeses with Roasted Vegetables

• 2/3 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• Cooled vegetable mixture from Step 3
• 2 tbsp olive oil
• 1 tbsp honey

Add the crumbled feta cheese, room-temperature ricotta, the cooled squash and shallot mixture from Step 3, 1 tbsp honey, and 2 tbsp olive oil to a food processor.

Blend for 4-5 minutes, scraping down the sides as needed, until you reach a smooth, creamy consistency.

You’re looking for a texture similar to whipped hummus—light and spreadable but not grainy.

I prefer blending a bit longer rather than shorter because it creates a silkier, more luxurious mouthfeel that really showcases the feta.

Step 5: Season and Chill the Dip

• Blended dip from Step 4
• Salt, to taste
• Black pepper, as needed

Transfer the blended mixture to a serving bowl and taste it.

Season with additional salt and black pepper as needed, keeping in mind that the feta is already salty, so adjust carefully.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set slightly.

Step 6: Finish and Serve

• Chilled dip from Step 5
• Extra olive oil, for drizzling
• Extra honey or hot honey, to drizzle on top
• Additional red pepper flakes, optional
• Fresh herbs, for serving

Remove the dip from the refrigerator and give it a gentle stir.

Transfer to a serving bowl or platter, then drizzle generously with extra olive oil and honey (or hot honey for a subtle kick), and garnish with a pinch of red pepper flakes and fresh sage or thyme.

Serve with your choice of crackers, bread, or fresh vegetables.

The warm garnish contrast against the cool dip creates a really nice sensory experience.