Roasted Butternut Squash Spinach Dip.
It’s totally dip season.
Dip season is when you have seven holiday parties to attend or that dreaded potluck at work and you’re just like, what the heck can I bring other than a sandwich ring? Or the I-forgot-about-the-party-cookies that you grabbed on the way that come in a plastic container with lots of red and green sprinkles. Or that bottle of wine, to go with the 17 other bottle of wine at the party. Or! That saltine chocolate cracker toffee stuff that you make yourself sick eating because you literally don’t stop eating it. The entire time.
Is there a secret drug in that toffee? There has to be.
Spinach artichoke dip definitely had it’s moment (decade?) and while it still appears on most bar food menus, it always leaves me wanting more. More of what, besides cocktails, I don’t know.
It’s just so blasé these days, you know? Probably because we are so busy pumpkin spicing everything and clogging our aterties with bacon in every recipe that exists in life. It’s not like regular old spinach dip can even taste good anymore.
Unless it has the pound of bacon. Then, yes. That’s why there is a pound of bacon here, duh.
Also, I’m just kind of too engaged to think about the best party appetizer I can bring to your house, because I am buying my soon-to-be-toddler nicer clothing than I have, shoes he can wear for the next 15 minutes before he grows again and oh! – making a list of gifts for everyone at Christmas which ultimately will end up as “one for you, two for me.’
See also: why I’m the worst.
This may not be the most aesthically appealing dish but HOLY COW is it ever packed with flavor. Three days later, we were still talking about this dip. It’s not just the butternut squash.
It’s the bacon!
And the caramelized onions.
And the mushrooms.
And I guess the spinach.
Oh and the cheese. Of course. Of course! Can I just go one day without telling you about cheese. God why it is so good?
Soooooo, this will make an appearance on your holiday table, yes? Or perhaps on Friday afternoon when you have already been shopping for eight hours and need some comfort food? I think that’s the best idea ever. Twinning.
Roasted Butternut Squash Spinach Dip
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 sliced bacon, chopped
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 ounces sliced mushrooms, chopped
- 12 ounces fresh baby spinach
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup mascarpone cheese
- 8 ounces fontina cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place the squash cubes on top. Toss with olive oil and maple syrup. Toss with the salt, pepper and nutmeg. Roast for 15 minutes, then toss, roasting for 15 minutes more until fork tender. Remove from the oven and let cool slightly.
- When the squash is roasting, heat a large skillet (or even a pot!) over medium heat and add the bacon. Cook until it is slightly crispy and some of the fat has rendered, then stir in the onions. Cook, stirring occasionally, for at least 15 minutes so they onions begin to caramelize and the bacon is crispy. Stir in the garlic and mushrooms and cook until the mushrooms soften, about 5 minutes. Add the fresh baby spinach to the skillet and gently toss. Cook until the spinach completely wilts.
- In a large bowl, mash three quarters of the squash (saving a few cubes for garnish) until it resembles mashed potatoes. Add the softened cream cheese and mascarpone to the bowl and stir and mash until combined. Add the contents of the skillet – the bacon, onions, mushrooms, spinach and garlic, and stir until completely combined. Fold in the grated cheeses. Spoon the mixture into a baking dish and bake for 30 minutes, or until the cheese is bubbly and golden and melty. Serve immediately with chips and crackers!
Did you make this recipe?
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I appreciate you so much!
P.S. you could do double duty with this butternut goat cheese dip too. Just sayin’.
32 Comments on “Roasted Butternut Squash Spinach Dip.”
What’s better than spinach dip? BACON SPINACH DIP!!! I love the extra flavors that are packed into the dip. Perfect to make for a quick snack and fill me up! :)
See? This is why I love you – you do the naughtiest things with the nicest foods! As if I need another reason to eat bacon…or butternut squash…so yum!
So much goodness in one bowl!
Ohhh YUM! So many flavors, so much cheese…I’m in heaven!
The ingredient list is quite literally a list of all my favorite foods!! I will definitely have to try this out. That maple syrup has got me super intrigued too, so I’ve gotta try it to see how that all works together. ;)
very good and informative tips. i love this get it be done friends.
Yum! Looks so good! I wish I could have made this for my early thanksgiving with apps! I ended up making pepperazzi peppers filled with a crab mixture and baked them – and crab dip with artichokes. If you are reading this, I would love to see what you would change up with those little pepperazzi peppers for an app :)
Yum! I ate butternut squash for the first time a couple of days ago and it was delicious! I’ll definitely have to try this out soon!
I’m loving the unique twist of adding butternut squash to spinach dip :) This looks delicious!
Dani | http://www.styledvariety.com
This looks amaaaaaazing! If I don’t have access to mascarpone or fontina cheese (I live in the middle of nowhere) what would you recommend substituting?
Wow, WHAT a DIP! Who ever said delicious things need to look good. Cause I totally believe you that this will be fantastic. And yeah… bacon rules all.
gah girl you make this non-meater want to change her ways
I am always looking for ways to incorporate yummy butternut squath!
I wholeheartedly believe EVERY season should be dip season. This is the perfect dip for the party I’m hosting this weekend. Pinning!
Ok this is just awesome.
Those crackers! What kind are they and where did you get them? I must make this dip!
You never fail me!! While sitting in Kroger parking lot, I thought, “I need a hot chip dip to round out my Thanksgiving appetizers.” Open your website, love the sound of this recipe, and stock up on the ingredients. I pulled it together tonight. Will pop into oven Thanksgiving morning to achieve hot gooey perfection before serving. The tastes I snuck during prep indicate that this will be amazing!!! Maple and nutmeg on the roasting squash add so much depth of flavor in the final product. This is so much better than the boring old spinach artichoke dip. Thanks again!!!!!
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Whoa. This was amazing. I made it for Thanksgiving. My husband, who grilled the turkey, even admitted that it totally stole the show. It was so good. I have a feeling it will be highly requested for many holidays to come! Thanks for this genius idea!
I just wanted to let you know that I made this for my family for Thanksgiving and it was INHALED! I was so delicious, and everyone loved it (even my teenage brother) :) Also just in general your blog is amazing- your recipes are delicious and your writing is so witty! It’s one of my favorite food blogs. Please keep all the great content coming!
I made this for Thanksgiving and it is AMAZE!!! I would just eat it for dinner if there wasn’t so many other things. Thanks for the great recipe.
I’m planning to make this for a holiday party with my girlfriends. What size baking dish do you recommend using? And if I don’t have a glass/porcelain dish, will a cake pan work? (novice chef with a tiny NYC kitchen here!)
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Just found this and made it for comfort refreshments at a church meeting. It travels like a dream and people asked for the recipe. Thank you!!
Hi! Make ahead question! What do you think about me making the day before? Then just pop in oven before serving? Choosing this recipe for my dip but want to have some done ahead. Thanks!
yes! definitely works, i’ve done it before. just let it come to almost room temp from the fridge before sticking in the oven to bake!
I made this a few years ago for a fall potluck at my work and it was a huge hit. I enjoyed it so much that I made it for thanksgiving as well. It does make a lot, but it is SO GOOD!