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white bowl with butternut squash and goat cheese dip with pomegranate seeds and pistachios on top
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Butternut Squash & Goat Cheese Dip

Course Appetizer
Cuisine American
Keyword butternut squash and goat cheese dip
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Calories 1004kcal
Author Jessi Holden, MS, RDN

Ingredients

  • 1 lb butternut squash
  • 5 oz goat cheese
  • ½ tsp salt
  • 1 tsp paprika (smoked paprika for extra good flavor)
  • ½ cup pomegranate seeds
  • ½ cup pistachios (shell removed)

Instructions

  • Pre-heat your oven to 425. Cut your squash in half and scoop out the seeds*
  • Line a baking sheet with foil and turn your squash face down, bake for 50-55 minutes
  • Once squash is cool enough to touch, scoop it out, place in bowl and mix in the goat cheese, salt, and paprika
  • Take about half of your pomegranates & pistachios and mix them into the tip. Use the remainder for the top. Serve warm or cold!

Notes

*You can also cook butternut squash whole (unpierced) in an empty slow cooker on high for 2 hours or low for 3-4. It will be very hot to remove and cut it but the cooking couldn't be easier.
You can serve this with a drizzle of regular or hot honey for extra sweetness and kick.
 

Nutrition

Serving: 1bowl | Calories: 1004kcal | Carbohydrates: 87g | Protein: 45g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Cholesterol: 65mg | Sodium: 1710mg | Potassium: 2494mg | Fiber: 19g | Sugar: 27g | Vitamin A: 50825IU | Vitamin C: 105mg | Calcium: 495mg | Iron: 9mg