Roasted Butternut Squash and Red Pepper Dip

Photo Credit
Becky Luigart-Stayner
Makes about 3 cups.
Print Friendly and PDF

Move over, hummus! Go all in with butternut squash this fall! This Roasted Butternut Squash and Red Pepper Dip is smooth, creamy, and slightly spicy. 

This recipe easily won second prize in the 2017 Almanac Garden Guide Recipe Contest. Submitted by Shauna Havey of Roy, Utah.

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 1-1/2 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.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

No content available.