Butternut squash dip

This easy appetizer hits both sweet and savory notes.

Whether it’s used in soup, salads, or eaten on its own, butternut squash is synonymous with fall fare. And just one cup contains half of the body’s daily vitamin C requirements. The secret to using the vegetable in a dip is roasting it with maple syrup before pureeing it, which gives depth to a salty-sweet spread, says Oakland, California-based recipe developer Maren Ellingboe.

Yields 2½ to 3 cups

Also in this series: Sweet Potato-Cashew Dip and Pumpkin Hummus.


1 small butternut squash, peeled, seeded and cut into 1-inch pieces
4 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon kosher salt, divided
1 teaspoon ground pepper, divided
½ teaspoon red pepper flakes
¼ cup crumbled cotija cheese
1 teaspoon chopped thyme
Maldon salt
Toasted baguette slices
1 bunch radishes, cut in half



Preheat oven to 400 degrees. Spread squash and garlic cloves on a rimmed baking sheet. Drizzle with olive oil, maple syrup, 1 teaspoon salt, ½ teaspoon pepper, and red pepper flakes. Toss to coat.


Roast squash until browned and tender, about 30 to 40 minutes. Remove from the oven and let cool for a few minutes.

In a food processor, add the squash and garlic, scraping in any crispy bits. Puree until smooth, adding more olive oil if needed. Season with remaining salt and pepper.



Transfer to a serving bowl and top with crumbled cotija cheese, thyme, and Maldon salt. Enjoy with toasted baguette slices and radishes.