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Butternut Squash Goat Cheese Dip

5 from 16 votes
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  • 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!

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