Butternut squash and goat cheese dip

    50 min

    This dip is made from roasting butternut squash and garlic, then mashing them together with goat cheese and lemon juice, before topping it with finely chopped walnuts. Serve with crostini, crackers or crusty bread.

    24 people made this

    Serves: 12 

    • 1 medium butternut squash, halved and seeded
    • 3 tablespoons olive oil
    • 1 bulb garlic, kept whole
    • 300g goat cheese
    • 1 lemon, juiced
    • 4 tablespoons finely chopped walnuts

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Brush the cut side of the squash halves with some of the olive oil and place them oiled side down on a baking tray. Cut the top off of the bulb of garlic and drizzle the remaining olive oil over it. Wrap in foil and place on the baking tray with the squash.
    2. 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.

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    Reviews in English (20)


    This dip had a great texture. Not everyone liked the flavor--I think goat cheese is an aquired taste, and my guests aren't there yet. Try this one when you are hosting people with a more sophisticated palette  -  16 Feb 2005  (Review from Allrecipes US | Canada)


    If you like goat cheese and butternut squash, you'll love this dip! I served with sliced baguette and substituted roasted pine nuts for the walnuts. Also added a little bit of salt. For a more mild flavor, you could substitute cream cheese for 1/2 of the goat cheese. Very beautiful appetizer. Lots of great comments!  -  28 Oct 2008  (Review from Allrecipes US | Canada)


    I made and sampled this recipe for about 100 shoppers at our co-op and people absolutely loved it! I used a 2 1/4# squash and goat chevre, but I only put about 1T fresh lemon juice in it - it came out perfect (along with 2 small heads of local red winter garlic and a pinch of Himalayan pink sea salt). The garlic flavor was subtle and the dip was surprisingly sweet (and a beautiful light orange color). I served it with Food Should Taste Good gluten-free multi-grain chips and sweet potato chips (the verdict was that the multi-grain chips were the best because of their saltiness, but the sweet potato chips were good too).  -  05 Feb 2011  (Review from Allrecipes US | Canada)