Introduction

Remember those cozy evenings, the crisp autumn air, and the absolute need for a warm, comforting snack? Well, get ready to recreate that magic! This Butternut Squash and Parmesan Dip is like a warm hug in a bowl. It’s surprisingly simple to whip up, making it perfect for those spontaneous get-togethers or when you just need a little something special. I remember making this for the first time, and it was a total hit – so creamy, savory, and utterly delicious. You’re going to want to bookmark this one, trust me!

Why You’ll Love This Recipe

Fast: While the squash roasts, you can prep other things! The active prep time is minimal.
Easy: Seriously, it’s mostly hands-off. Just roast, scoop, and blend!
Giftable: Make a batch, portion it into cute jars, and you’ve got a thoughtful, homemade gift for neighbors or friends.
Crowd-pleasing: The sweet, savory, and nutty flavors are universally loved. Serve it with your favorite dippers and watch it disappear!

Ingredients

Let’s gather our cozy crew! You won’t need a ton of ingredients for this star performer.

1 medium butternut squash: The star of our show! Look for one that feels heavy for its size.
2 teaspoons olive oil: Just a touch to help it roast beautifully.
3 sprigs fresh thyme: This adds such an amazing aromatic touch. We’ll use some for roasting and some for garnish.
1 cup grated Parmesan cheese, divided: Oh, the glorious cheese! Using freshly grated Parmesan really makes a difference in flavor and meltiness.
1/4 teaspoon grated nutmeg: A little pinch goes a long way to add that classic cozy warmth.
1/2 teaspoon kosher salt: To enhance all those wonderful flavors.
1/4 cup whole milk: This helps create that perfect creamy, dippable texture.

How to Make It

Alright, let’s get cooking! It’s as easy as 1-2-3 (well, a few more steps, but you get the idea!).

Preheat Your Oven: First things first, let’s get that oven nice and toasty. Set it to 400°F (200°C).
Prep the Squash: Halve your butternut squash lengthwise and scoop out those seeds. Rub the cut sides with the olive oil. Place the squash cut-side down on a baking sheet. I like to line my baking sheet with parchment paper for super easy cleanup!
Add Thyme for Roasting: Gently strip the leaves from two of the thyme sprigs and sprinkle them all over the cut surfaces of the squash. It’s like giving your squash a little herb hug.
Roast Until Tender: Pop that baking sheet into the preheated oven. You’ll want to roast it for about 45-60 minutes, or until a fork slides in easily when you pierce the flesh. The smell that fills your kitchen will be incredible!
Cool and Scoop: Once it’s perfectly tender, take the squash out of the oven and let it cool for a few minutes until it’s comfortable to handle. Then, scoop out all that delicious, soft squash flesh into your food processor.
Add the Creamy Goodness: Now for the magic! Add the grated Parmesan cheese (save about 1/4 cup for later if you want a cheesy topping), nutmeg, kosher salt, and the whole milk to the food processor with the squash.
Blend Until Dreamy: Process everything until it’s wonderfully smooth and creamy. You might need to scrape down the sides of the food processor a couple of times to make sure it’s all blended beautifully.
Serve with Flair: Transfer your luscious dip to a pretty serving bowl. Garnish with the fresh thyme leaves you saved. Now all you need are some crackers, crusty bread, or veggie sticks!

Substitutions & Additions

Feeling creative? This recipe is a fantastic base for all sorts of yummy variations!

Cheesy Swap: No Parmesan? Try Gruyère or a sharp white cheddar for a different but equally delicious flavor profile.
Herb Variations: Fresh rosemary or sage would be lovely additions, especially during the roasting stage.
A Little Spice: For a hint of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the food processor.
Lighter Option: You can try using half-and-half or even a splash of heavy cream for an even richer dip, or a little less milk for a thicker consistency.
Garlic Lover? Roast a head of garlic alongside the squash and then squeeze the roasted cloves into the food processor with the squash for an amazing garlicky depth.

Tips for Success

A few little tricks to make sure your dip is absolutely perfect every time.

Don’t Over-Roast: While you want the squash tender, over-roasting can sometimes make it a bit watery. Keep an eye on it!
Adjust Consistency: If your dip is too thick, add a tablespoon of milk at a time until you reach your desired creaminess. If it’s too thin, you might need a touch more Parmesan or a bit more blending time.
Prep Ahead: You can roast the butternut squash a day or two in advance and store the scooped-out flesh in an airtight container in the refrigerator. Then, just blend everything together when you’re ready to serve!
Seasoning is Key: Taste your dip before serving and adjust salt and nutmeg as needed. Everyone’s palate is a little different!

How to Store It

Got leftovers? Lucky you! This dip is just as delicious the next day.

Store any leftover Butternut Squash and Parmesan Dip in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can gently reheat it in the microwave or on the stovetop over low heat, stirring occasionally. You might want to add a tiny splash of milk or cream if it thickens up too much in the fridge. It’s also fantastic served cold as a spread on sandwiches!

FAQs

Q: What do I serve with this dip?: A: This dip is incredibly versatile! It’s fantastic with crostini, crusty baguette slices, pita bread, tortilla chips, or a variety of fresh vegetables like carrots, celery, bell peppers, and broccoli florets.
Q: Can I make this dip dairy-free?: A: You could try substituting the Parmesan with a nutritional yeast and cashew-based “cheese” blend, and use a dairy-free milk alternative like unsweetened almond or oat milk. The flavor will be different, but it can still be delicious!
Q: How long does the butternut squash need to roast?: A: It usually takes between 45 to 60 minutes at 400°F (200°C), but this can vary depending on the size and density of your squash. The best way to tell is to pierce it with a fork – it should go in easily with no resistance.
Q: Can I freeze this dip?: A: While you can freeze it, the texture might change slightly upon thawing, becoming a bit more watery. If you do freeze it, thaw it in the refrigerator and give it a good stir or whisk before reheating.

Cozy Creamy Butternut Squash Parmesan Dip

A warm, comforting, and surprisingly simple butternut squash and parmesan dip, perfect as an appetizer for spontaneous get-togethers or when you need something special. It's creamy, savory, and universally loved.

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Prep Time 15

Cook Time 1

Equipment

Oven Preheated to 400°F (200°C)
Baking Sheet Lined with parchment paper for easy cleanup
Food processor
Serving bowl

Ingredients

Main ingredients

1 medium butternut squash Heavy for its size
2 teaspoons olive oil
3 sprigs fresh thyme Some for roasting, some for garnish
1 cup grated Parmesan cheese Divided, freshly grated recommended
0.25 teaspoon grated nutmeg A little pinch
0.5 teaspoon kosher salt
0.25 cup whole milk

Instructions

Preheat your oven to 400°F (200°C).
Halve the butternut squash lengthwise and scoop out the seeds. Rub the cut sides with olive oil. Place the squash cut-side down on a parchment-lined baking sheet.
1 medium butternut squash
Gently strip the leaves from two of the thyme sprigs and sprinkle them over the cut surfaces of the squash.
1 medium butternut squash
Roast for 45-60 minutes, or until a fork slides easily into the flesh.
Let the squash cool for a few minutes until comfortable to handle, then scoop the flesh into a food processor.
1 medium butternut squash
Add grated Parmesan cheese (reserving some for topping if desired), nutmeg, kosher salt, and whole milk to the food processor.
1 medium butternut squash
Process until smooth and creamy, scraping down the sides as needed.
Transfer the dip to a serving bowl, garnish with reserved thyme leaves, and serve with dippers.
1 medium butternut squash

Notes

Can be made ahead by roasting the squash a day or two in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.