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Butternut Squash and Parmesan Dip

Blossom Lady
Dec 15, 2021 07:09 AM
Butternut Squash and Parmesan Dip

Really, this could easily be a side dish as well as a dip. It’s a simple preparation of twice-baked butternut squash — roasted until it’s buttery soft and scoopable, then blended with milk and plenty of nutty Parmesan and baked with a cheesy crust on top.

In fact, we’ve served it both ways. The first time we made it, we ate it as a dip with pita chips and friends. Later that night we warmed up the leftovers, alongside some roasted vegetables, for a late-working husband.

This dish is very similar to delicata squash and Gruyère dip, only it’s stuck back in the oven to develop a thin crust on top. The butternut squash makes the color perfect for this month , and, while we liked the taste of Parmesan, any salty, hard cheese would work.


  • 1 medium butternut squash, halved and seeded
  • 2 teaspoons olive oil
  • 3 sprigs fresh thyme, divided
  • 1 cup grated Parmesan cheese, divided
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup whole milk
Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
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