Butternut squash deserves better than soup. Roast it with chili powder and olive oil, puree it with cream cheese, and you have a spread that beats any store-bought dip in the snack aisle. Pumpkin oil on top is not decorative. It has a deep, nutty flavor that makes the whole thing feel finished. Good with tortilla chips or sliced vegetables and stop apologizing for bringing a healthy option to the table.
How to Make Roasted Butternut Squash Spread
Roasting the squash
Cut the squash into uniform pieces so they roast evenly. Smaller pieces speed things up considerably. You want edges that are slightly caramelized, not just soft. That color is flavor. Don’t crowd the baking tray.
Blending with cream cheese
Let the squash cool slightly before blending so the cream cheese doesn’t melt and separate. Puree the squash first until smooth, then add the cream cheese and blend until combined. Taste for salt and chili before serving; the squash absorbs seasoning during roasting, so the final spread may need more than you expect. 
Roasted butternut squash spread
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Creamy, subtly spiced butternut squash dip.
Perfect for parties or a cozy night in.
Ingredients
- 1 lbs (454 g) butternut squash
- 1 cup (227 g) cream cheese
- salt
- powdered chili
- pumpkin oil
- olive oil
Instructions
- Peel butternut squash and cut into pieces. Sprinkle with salt, chili powder, and olive oil. Arrange on a baking tray lined with parchment paper.
- Preheat oven to 356°F (180°C).
- Bake until butternut squash softens.
- Using a blender, puree the squash.
- Combine the pureed squash with cream cheese. Adjust seasoning.
- Serve sprinkled with pumpkin oil and tortilla chips.
Notes
- To speed up roasting time, cut the butternut squash into smaller, evenly sized pieces.
- For a richer flavor, use roasted garlic instead of regular garlic powder.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
You can, but thaw and drain it well first. Fresh squash roasted from raw will give you better caramelization and a deeper flavor.
What can I substitute for pumpkin oil?
Toasted walnut oil or a good quality extra virgin olive oil both work. You lose the specific nutty quality of pumpkin oil, but the spread will still taste great.
How far ahead can I make this?
It keeps well in the fridge for up to three days in a sealed container. Let it come to room temperature before serving for the best texture and flavor.
