Butternut Squash, Goat Cheese, and Walnut Dip
Butternut squash is one of my favorite fall ingredients. I love using it so much that I actually created a squash tag for my blog. There’s a lot of good stuff in there.
You might notice a trend that most butternut squash recipes also feature goat cheese. I’m not sure what it is about that combination, but the pair so nicely together. It has to be the sweetness from the squash and the tanginess from the cheese.
I made this dip for a get-together with friends after getting a HUGE butternut squash in our CSA box one week. I had roasted the squash ahead of time and used it in a variety of recipes.
I did have to process this in the blender for quite some time to yield the super smooth texture that I was hoping for. If you wanted it more chunky, you could definitely leave it that way.
One Year Ago: Levain Bakery Chocolate Chip Walnut Cookies and Fire Roasted Tomato Soup with Roasted Chickpeas
Two Years Ago: Banana Cinnamon Chip Blondies
Three Years Ago: Baked Pork Chops with Parmesan-Sage Crust
Four Years Ago: Butternut Squash Soup in Crockpot and Shipping Cupcakes in a Jar
Five Years Ago: Goat Cheese Stuffed Chicken and Pumpkin Cookies
Butternut Squash, Goat Cheese, and Walnut Dip
Yield: 12 servings
Ingredients:
1 medium butternut squash, (about 1.5 lbs)
cooking spray
1 head garlic
2 Tbsp lemon juice
1/2 tsp salt
3 oz goat cheese
1/4 cup walnuts, chopped
36 slices french bread baguette, 1/2 inch thick, toasted
Directions:
Preheat to 400.
Cut squash in 1/2 lengthwise, discard seeds.
Put squash cut side down on foil-lined jelly roll pan coated with cooking spray.
Remove papery skin from garlic but do not peel or separate cloves. wrap in foil. put on pan with squash. Bake at 400 for 30 min until squash is tender. scoop out pulp & discard skin. separate garlic cloves, squeeze to extract pulp, discard skins.
Place squash, garlic, salt & juice & cheese in food processor & process til smooth. spoon into bowl & sprinkle with nuts. serve with baguette slices.
Recipe from Big Flavors from a Tiny Kitchen, originally from Cooking Light
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.
beantownbaker — July 24th, 2013 @ 12:53 pm
I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉
Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!
Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!
beantownbaker — July 30th, 2013 @ 5:48 pm
I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛
Love it! This is amazing 🙂
for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂
beantownbaker — August 1st, 2013 @ 3:17 pm
I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…
Really good! I may have steeped the mint too long.. A little earthy. Will try again!
beantownbaker — August 1st, 2013 @ 3:18 pm
Oh bummer! I’ve never had ice cream that I’d call “earthy”…
Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?
beantownbaker — August 10th, 2013 @ 9:36 am
Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.