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:

• 2 cups diced butternut squash
• 1 garlic bulb, halved horizontally
• 2/3 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup olive oil
• 2 tbsp olive oil
• 1 shallot, thinly sliced
• 1/4 cup apple cider
• 1 tbsp fresh sage, chopped
• 1 tbsp thyme leaves
• Pinch red pepper flakes
• 1 tbsp honey or hot honey
• Salt, to taste
• Black pepper, as needed

For garnish:

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

Step 1: Roast the Butternut Squash and Garlic

• 2 cups diced butternut squash
• 2 tablespoons olive oil
• 1 garlic bulb, halved horizontally
• 1/2 tablespoon fresh sage, chopped
• 1/2 tablespoon thyme leaves
• salt, to taste
• black pepper, as needed
• extra olive oil, for drizzling

Preheat your oven to 400°F (200°C).

Arrange the diced butternut squash on a parchment paper-lined baking sheet.

Toss with 2 tablespoons of olive oil, half of the chopped fresh sage and thyme, salt, and black pepper.

Take the garlic bulb, cut it in half horizontally, drizzle with a little olive oil, and place it cut side down on the sheet pan with the squash.

Roast in the oven for 20 minutes, stirring the squash halfway through to ensure even roasting.

Step 2: Sauté Shallots and Reduce with Apple Cider

• 1/4 cup olive oil
• 1 shallot, thinly sliced
• pinch red pepper flakes
• 1/2 tablespoon fresh sage, chopped (remaining from Step 1)
• 1/2 tablespoon thyme leaves (remaining from Step 1)
• 1/4 cup apple cider

While the squash and garlic are roasting, heat the remaining 1/4 cup olive oil in a skillet over low heat.

Add the thinly sliced shallot, red pepper flakes, and the remaining sage and thyme.

Sauté gently until the shallot softens and turns fragrant, about 5 minutes.

Pour in the apple cider and simmer until the mixture reduces and becomes thick, stirring occasionally.

Step 3: Combine Roasted Squash, Shallot Mixture, and Cheese

• 2/3 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• roasted butternut squash from Step 1
• shallot and apple cider mixture from Step 2
• 1/4 cup olive oil
• 1 tablespoon honey or hot honey
• roasted garlic cloves from Step 1

Once the squash and garlic are finished roasting and the shallot mixture is ready, transfer the roasted butternut squash to the sauté pan with the reduced apple cider and shallots.

Let the mixture cool slightly.

In a food processor, add the crumbled feta cheese, ricotta cheese, the butternut squash and shallot mixture, 1/4 cup olive oil, and honey (use hot honey if you like it spicy).

Squeeze the roasted garlic cloves from their skins and add them to the food processor as well.

Step 4: Blend and Chill the Dip

• salt, to taste
• black pepper, as needed

Blend everything in the food processor for 4-5 minutes until the mixture becomes smooth, creamy, and well combined.

Taste and adjust salt and black pepper as needed.

Transfer the dip to a bowl and refrigerate for at least 30 minutes to allow the flavors to develop.

I like to give the dip a quick taste before chilling and adjust the seasonings, ensuring a perfect balance of sweet, savory, and herby notes.

Step 5: Finish and Serve the Dip

• extra olive oil, for drizzling
• extra honey or hot honey, to drizzle on top
• additional red pepper flakes, optional
• fresh herbs, for serving

Before serving, give the dip a final stir.

Top with a drizzle of olive oil, a little extra honey or hot honey, additional red pepper flakes if desired, and a sprinkle of fresh herbs.

Serve with pita chips, crackers, or your favorite dippers.