Over at Tuck & Tate, we love ourselves a good dip. We set out to create a dip that resembled the best of fall and are excited to share this one with you. We’ve taken all the best elements of baked potato dip and brought them to the table for fall with butternut squash. The results are creamy, hearty, and the perfect blend of sweet and savory. You can serve it with crackers, veggies, a spoon – really anything – it is that good. It’s great as a stand alone appetizer, or can be used in a cheese board as shown below.
Butternut Squash Dip
Makes: 2 cups of dip
Prep Time: 45 minutes Total Time: 60 minutes
- 1 butternut squash
- 5 strips of bacon
- 1 yellow onion
- 2 tbs olive oil
- 1/4 cup cream cheese
- 3 tbs whole milk or water
- 2 green onions
1) Preheat the oven to 350 degrees
2) Cut the butternut squash in half and place face up on a cooking sheet. On a separate cooking sheet, lay out the bacon strips. Place both the butternut squash and bacon in the oven for 25 minutes and let it do its thing.
3) While the squash and bacon are baking, slice the onion into 1/4 strips. Put the olive oil in a pan and turn the heat on LOW. Sautee the onions low and slow for at least 25 minutes union the onion are golden and almost jam-like.
4) Remove the bacon from the oven and set the timer for an additional 20 minutes to finish cooking the squash. You want the squash to be able to be mashed by a fork before removing it from the oven
5) Chop the bacon and green onions.
6) Remove the squash from the oven. Once cooled, scoop out the seeds and discard.
7) Remove the skin from the squash and place squash in a blender with the cream cheese. Blend until creamy and smooth. You may need to add the milk or water if the puree is too thick.
8) Remove the puree and mix together with the sauteed onions, bacon and green onions. No seasoning needed – the ingredients all blend together to give the right taste!
9) Serve hot or room temperature.