Best 6 Roasted Butternut Squash And Garlic Dip Recipes

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Roasted butternut squash and garlic dip is a delightful appetizer or side dish that combines the natural sweetness of butternut squash with the savory flavor of roasted garlic. This creamy and flavorful dip is perfect for any occasion, from casual gatherings to elegant dinner parties. Its vibrant orange color and rich, nutty taste make it a real showstopper. It is a quick and easy recipe that can be made ahead of time, making it a perfect option for busy individuals or those who like to entertain.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH AND GARLIC DIP



Roasted Butternut Squash and Garlic Dip image

Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 butternut squash, halved and seeds scooped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon turmeric
Cayenne pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
  • When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC



Butternut Squash Soup with Roasted Garlic image

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 5

1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
  • When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
  • Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

SQUASH DIP



Squash Dip image

This is a creamy butternut squash dip made with goat cheese and roasted garlic then topped with a sprinkling of walnuts. A beautifully colored dip for Fall entertaining. Serve with chips or slices of French bread.

Provided by favabeens

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 50m

Yield 12

Number Of Ingredients 6

1 medium butternut squash, halved and seeded
3 tablespoons olive oil
1 whole head garlic
1 (11 ounce) log goat cheese
1 lemon, juiced
¼ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
  • Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 2.8 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 137.5 mg, Sugar 3.1 g

GARLIC ROASTED BUTTERNUT SQUASH



Garlic Roasted Butternut Squash image

Make and share this Garlic Roasted Butternut Squash recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 large butternut squash
1 -2 red pepper
2 garlic cloves
1 teaspoon dried rosemary
1 cup fresh parmesan cheese (grated)
2 tablespoons oil
salt and pepper

Steps:

  • Peel and discard seeds of the squash.
  • Clean out peppers
  • Cube vegetables in small dice and place in large bowl.
  • Peel and mince garlic and add to squash.
  • Add the oil, rosemary, cheese, salt and pepper.
  • Mix all together well and place in a greased baking dish.
  • Bake uncovered at 350°F for 1 hour.

Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9

GARLICKY BAKED BUTTERNUT SQUASH



Garlicky Baked Butternut Squash image

The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. -Anita Bukowski

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 large butternut squash (3-1/2 pounds), peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

Nutrition Facts :

Tips:

  • Choose ripe, firm butternut squash for the best flavor and texture.
  • Prick the squash with a fork before roasting to help it cook evenly.
  • Roast the squash until it is tender and slightly caramelized.
  • Allow the squash to cool slightly before peeling and mashing it.
  • Use a food processor or blender to achieve a smooth and creamy dip.
  • Season the dip to taste with garlic, salt, pepper, and any other desired herbs or spices.
  • Garnish the dip with roasted butternut squash seeds or chopped fresh herbs for an extra touch of flavor and color.

Conclusion:

Roasted butternut squash and garlic dip is a delicious and versatile appetizer or snack that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Serve it with crackers, chips, or vegetables for a healthy and satisfying treat. Enjoy!

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