Butternut Squash Goat Cheese Dip

Chop the pre-cut butternut squash into uniform pieces.

Transfer the butternut squash to a baking sheet.

Drizzle the squash with olive oil.

Sprinkle the squash with salt, pepper, garlic powder, and fresh nutmeg.

Roast the squash in the oven for about 20 to 30 minutes until tender and caramelized.

Slice pita bread into triangles and place them on a baking sheet.

Cover the pita triangles with melted butter and sprinkle with black pepper.

Bake the pitas in the oven until barely warm.

Add the roasted butternut squash to a food processor.

Add room temperature goat cheese to the food processor with the squash.

Blend the squash and goat cheese until creamy and well combined.

Bake the dip to ensure everything is heated through.

Remove the dip from the oven and drizzle with olive oil.

Sprinkle fresh herbs (chives, chopped basil, and oregano) on top of the dip.

Equipment Needed

Spice Level:

Dietary

Allergens