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Roasted Butternut Squash Dip with Gruyere

This roasted butternut squash dip with Gruyere is warm, creamy, savory, and slightly sweet, perfect for any occasion, from cozy evenings to festive gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 25 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 57
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash (about 6 heaping cups chopped) Choose a firm squash with no soft spots.
  • 3 Tbsp olive oil, split (2 Tbsp for the squash, 1 Tbsp for the onion and garlic) Olive oil adds a pleasant fruitiness.
  • 1 large white or yellow onion
  • 6 cloves garlic, or 2 1/2 tsp garlic powder If using garlic powder, add it with the squash seasoning.
  • 2 1/2 tsp smoked paprika, plus more for garnish
  • 1/2 tsp nutmeg
  • 3/4 tsp kosher salt, split (1/2 tsp for squash, 1/4 tsp for food processor)
  • 1/2 tsp pepper
  • 1 can (15.5 oz) white or cannellini beans, drained and rinsed Can substitute other mild white beans.
  • 2 Tbsp lemon juice
  • 1 cup water Use vegetable broth for a more savory finish.
  • 1 cup grated Gruyere cheese Change cheese option to sharp cheddar, Emmental, or Fontina if desired.
  • 1 zest of lemon Adds bright flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F. Trim the squash so it sits flat, peel, cut in half, scoop out seeds and membranes, and cut into evenly sized chunks.
  2. Peel the garlic and cut the onion into large chunks. On one baking sheet, toss the squash with 2 tablespoons of olive oil, smoked paprika, nutmeg, 1/2 teaspoon of salt, and pepper. On a second baking sheet, toss the garlic and onion with the remaining 1 tablespoon of olive oil.
Roasting and Blending
  1. Roast both sheets for 10 minutes and then remove the garlic. Return the squash and onion to the oven for an additional 20 minutes or until tender. Let cool slightly.
  2. In a food processor, combine the roasted squash, onion, garlic, drained beans, lemon juice, and remaining 1/4 teaspoon salt. Pulse until combined, then gradually pour in the water until achieving a thick and creamy consistency.
Baking
  1. Spread the dip in an oven-safe dish, top with grated Gruyere, and bake at 400°F for 5 to 6 minutes, just until the cheese melts.
  2. Finish with lemon zest and extra smoked paprika or fresh herbs if desired.

Notes

This dip can be stored for up to 4 days in an airtight container in the fridge, or frozen for up to 3 months without cheese topping. Reheat on the stovetop or in the microwave.