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. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!