Roasted Butternut and Red Pepper Dip

Butternut Squash Dip
Becky Luigart-Stayner


1 butternut squash
3 tablespoons olive oil, divided
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
6 ounces bottled roasted red peppers
2 cloves garlic
1 teaspoon smoked paprika
1/8 teaspoon nutmeg
4 ounces mascarpone cheese
1 tablespoon fresh lemon juice
1/4 teaspoon coarse sea salt


Preheat oven to 400°F. Peel squash, cut in half and scoop out seeds. Cut squash into 1-½ inch chunks and place onto a large sheet pan.
Drizzle 2 tablespoons olive oil on squash. Sprinkle with fine sea salt and pepper. Toss to coat squash. Roast for 30 to 40 minutes, or until tender and beginning to brown. 

Chop garlic in food processor. Add squash, roasted red pepper, paprika, nutmeg, mascarpone, and lemon juice. Process to purée.
Transfer mixture to a bowl. Drizzle with remaining olive oil. Sprinkle with coarse sea salt. Serve dip with an assortment of crackers, toasted baguette, corn chips, and fresh vegetables.


Makes about 3 cups.

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