Butternut Squash Cheese Dip

I’ll admit this combination sounds interesting: butternut squash and cheese. Don’t ask me how or why I even wanted to play around with this idea, but I am so glad I did! Growing as much squash as I do, I have a lot to use during the winter. I’m always adding it to soups, but have recently been wanting to use it in other ways.

With the parties for the Super Bowl just around the corner, this warm, cheesy dip is the perfect item to take and serve. I love that it’s all made in a skillet and then served in the skillet: truly a one-dish dip!

This is delicious for any game day party or just a gathering of friends. The process seems odd, but this is definitely worth making!

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More Dip Recipes

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Watch how to make this butternut squash cheese dip

Butternut Squash Cheese Dip

By Kaleb

5 from 2 votes

This cheese dip made in a cast-iron skillet is not a traditional appetizer! Why not? It's a butternut squash cheese dip, which means it's a tasty combination of cheese, herbs, and squash! It's perfect as a small nibble or for a game day party!

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 12 servings

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Ingredients

• ▢ 2 tbsp olive oil
• ▢ 2 tbsp minced onion
• ▢ 3 cloves garlic minced
• ▢ ½ tsp kosher salt
• ▢ ½ tsp freshly ground black pepper
• ▢ 1 ½ cups grated butternut squash
• ▢ 4 oz goat cheese
• ▢ ¼ lb fontina cheese
• ▢ 4 oz sharp white cheddar cheese
• ▢ 2 tbsp chives minced
• ▢ 1 tbsp fresh thyme leaves minced

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Instructions 

• Peel and clean squash. Then grate using the large hole on a cheese grater. Set squash aside.
  1 ½ cups grated butternut squash
• Set skillet over medium heat, add oil and swirl to ensure it coats the pan evenly.
  2 tbsp olive oil
• Add onion and sauté at a low heat to soften, but do not brown the onion.
  2 tbsp minced onion
• Add the garlic after the onion has softened, about 5-7 minutes. Cook for another minute.
  3 cloves garlic
• Add grated squash, salt, and pepper.
  ½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 ½ cups grated butternut squash
• Stir and cook the mixture until the squash has softened, 6-10 minutes. If the mixture becomes dry and wants to stick, add another tablespoon of oil as needed. The best way to check if the squash is ready is to taste it. If it's soft and edible, it's ready!
• Remove from heat and add goat cheese, breaking apart with fingers, diced fontina, and cheddar cheese. Also, add the chives and thyme. Stir together to combine.
  4 oz goat cheese, ¼ lb fontina cheese, 4 oz sharp white cheddar cheese, 2 tbsp chives, 1 tbsp fresh thyme leaves
• Place in a preheated 375°F oven until the sides are bubbling and the dip is hot in the middle, 15-20 minutes. Different sized baking dishes may need an adjusted baking time.
• Remove from oven and sprinkle with more chives. Serve warm with baguette slices, chips, crackers, or vegetables.

Video

Notes

If you do not have a cast-iron skillet, any oven-safe skillet will work. Alternatively, you can sauté onion and garlic, then mix with cheese and put in an oven-safe baking dish.

Nutrition

Serving: 1 servingCalories: 130 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!