Butternut Squash Goat Cheese Dip.
NEW FAVORITE SNACK ALERT.
It warrants the caps. Trust me.
Remember a few months back when I went through a serious butternut squash phase? It was intense and annoying and never really ended. And I thought that January may be too late for squash but then I realized that in this 2015 world you can pretty much find whatever you want whenever you want and also because… football parties.
Apparently they are still going to be a huge thing, deflated balls and all.
FYI: this is what you need to make and take to your partay.
Or, alternate FYI: this is what you need to make for yourself. Like maybe even for dinner. I mean, it’s squash and goat cheese. It’s practically a salad, just pureed. It really makes all the sense in the world.
We had a dip similar to this a few weeks before Max was born and it was so SO so good – but only came with, like, six tiny pieces of bread for dipping and um, hello? No. With dip, you need tons of bread. What is up with restaurants constantly having an unbalanced dip to dipper ratio? What are you supposed to do with the extra dip? Eat it with a spoon?
Not that I would vote against that.
So we had something similar and I knew I had to make it at home. It’s ridiculously easy, almost embarrassing to a point – this is a dip? Who knew?
You have some roasted butternut squash – seasoned and cooked until tender. Almost caramely.
Then pureed with creamy and tangy goat cheese. A few spices and flavors – some herbs on top – and you’re good to go. THAT’S IT.
It really is very simple but the dippers make it too: just take some pita and slice it into triangles and warm it until puffy and fluffy and brush it with melted butter and sprinkle it with black pepper and… and… and… dip until your heart is content. I can’t handle it.
Now I hate to even tell you this. Like, really hate it. But this dip also pairs wonderfully with… raw vegetables. As dippers. If you like that freaky stuff.
I won’t say anything else. I don’t want to ruin it for all of us.
Butternut Squash Goat Cheese Dip
2 1/2 cups cubed butternut squash
3 tablespoons olive oil, plus extra for drizzling
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
a few grates of fresh nutmeg
11 ounces goat cheese, at room temperature
3 tablespoons freshly chopped herbs: oregano, basil, cilantro, parsley, sage
buttery black pepper pitas
6 large pitas, sliced into triangles
4 tablespoons butter, melted
freshly cracked black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Toss the squash cubes with the olive oil, salt, pepper and garlic powder. Spread out on the baking sheet and bake for 15 minutes, then toss and bake for 15 more, or until tender when pierced with a fork. Turn the oven down to 350 degrees F.
Add the squash (and any olive oil drippings) to a food processor along with the nutmeg and goat cheese. Blend until completely smooth and pureed. At this point, you can taste and determine if you need more salt and pepper. Transfer the puree to an oven-proof dish. Bake the dip for 20 to 25 minutes, or until it is warmed through. I like to remove the dip from the oven and stir so it gets super creamy. Top with a drizzle of oil and the fresh herbs and serve immediately.
buttery black pepper pitas
Place the pita triangles on a baking sheet. Put in the oven when the dip has 5 minutes left to warm the pitas - or a little before if you want them toasted and not warm. Remove the pitas and brush them with the melted butter and grind pepper over top. Serve immediately. You can also serve this dip with veggies!
this dip can be your thing too.