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  • Writer's pictureEmily Wunder

Crowd Pleasing Squash Dip

Updated: Apr 1, 2020

The Dish:

Once guests taste this dish, they will be hooked! The toppings are simple but add great color and added flavor layers. I have swapped out the goat cheese for feta and it was equally as delicious!


Serving Size: 1/4 cup | Servings: 8


  • 3 cups peeled and diced butternut squash (about 1 medium squash)

  • 1 tablespoon olive oil

  • 1/8 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon dried rosemary

  • 1/3 cup crumbled goat cheese

  • 1 cup garlic white bean dip (below)

  • 1/4 cup pine nuts

  • 1/4 cup pomegranate

  • 1 tablespoon chopped fresh parsley


Garlic White Bean Dip (can also be enjoyed on its own)

  • 1 tablespoon olive oil

  • 3 minced garlic cloves

  • 1 15-ounce can drained and rinsed low-sodium cannellini beans

  • 1 tablespoon lemon juice

  • ¼ teaspoon black pepper

  • ⅛ teaspoon sea salt


Serve with whole wheat pita chips.

Preheat oven to 350°F. Place squash on a baking sheet and drizzle with olive oil, salt and pepper. Toss to coat, then bake for 55 to 65 minutes or until squash is fork-tender and edges have begun to brown. Let cool for 5 minutes once finished.

While the squash is roasting prepare the garlic white bean dip: In a nonstick skillet, heat olive oil over medium heat for 1 minute. Add garlic and sauté for 1 minute.Turn off heat and transfer garlic and oil to a food processor. Add beans, lemon juice, pepper and salt and puree on high for 1 to 2 minutes until smooth, scraping down the sides of the bowl with a rubber spatula as needed.

In a food processor, puree squash, rosemary, goat cheese and bean dip until smooth, then transfer to a serving dish. Top with pine nuts, pomegranate seeds and parsley. Serve warm.

Calories per serving: 123


Thank you, Food & Nutrition!

Recipe Source:

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