Roasted Butternut Squash Spinach Dip Recipe

If you’re looking for a dip that’ll wow your guests and become your go-to party favorite, I can’t recommend this Roasted Butternut Squash Spinach Dip Recipe enough. It’s the perfect blend of creamy, savory, and slightly sweet with a delicious roasted depth from butternut squash that you don’t often find in dips. Trust me, once you try this, it’ll fly off the table every time you serve it!

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Ingredients You’ll Need

The ingredients in this Roasted Butternut Squash Spinach Dip Recipe come together to create a rich, comforting dip that balances sweet and savory perfectly. Look for fresh and quality items when you shop—they make a big difference in the final flavor.

• Butternut squash: Choose firm, unblemished squash for the sweetest, most flavorful roast.
• Olive oil: Use extra virgin olive oil for the best flavor in roasting.
• Maple syrup: This adds a nice hint of natural sweetness that complements the squash beautifully.
• Salt & pepper: Essential seasonings to bring out all the flavors.
• Freshly grated nutmeg: Just a touch adds warm, cozy depth to the squash.
• Bacon: Opt for thick-cut bacon to get crispy, smoky pieces that add texture.
• Red onion: Diced for caramelizing alongside the bacon.
• Garlic cloves: Minced fresh garlic gives a nice aromatic punch.
• Mushrooms: Choose button or cremini mushrooms for their earthy flavor and tender texture.
• Fresh baby spinach: Wilted into the mix, it adds color and freshness.
• Cream cheese: Soften it beforehand for easy mixing and creamy texture.
• Mascarpone cheese: If you haven’t used mascarpone in dips before, you’re in for a treat—it’s luxuriously smooth.
• Fontina cheese: Grated fresh, it melts beautifully lending a nutty, mild flavor.
• Parmesan cheese: Adds sharp, salty notes and helps with browning.

Variations

One of the things I love about this Roasted Butternut Squash Spinach Dip Recipe is how flexible it is. Feel free to adjust ingredients to suit your taste or dietary needs—you can tweak it and still end up with a knockout dip every time.

• Vegetarian Option: Skip the bacon and add extra mushrooms or caramelized shallots; I did this once for a friend and it still got rave reviews.
• Spice it Up: Add a pinch of cayenne or chopped jalapeños if you like a little heat, which adds a nice counterpoint to the sweetness.
• Cheese Swaps: I sometimes use sharp cheddar or Gruyère instead of fontina for a different flavor profile.
• Seasonal Swap: In the warmer months, try using kale instead of spinach for a heartier green.

How to Make Roasted Butternut Squash Spinach Dip Recipe

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

Start by preheating your oven to 425°F. Toss the cubed butternut squash in olive oil, maple syrup, salt, pepper, and fresh nutmeg. This combo is where the magic begins—the roasting caramelizes the natural sugars, giving the dip its signature sweet-savory foundation. Roast for 15 minutes, give the squash a good toss, then roast another 15 minutes until fork-tender and lightly browned. I like to save a few cubes for garnishing later—it adds a lovely pop of color and texture.

Step 2: Sauté the Bacon, Onions, Garlic, and Mushrooms

While the squash roasts, heat a skillet over medium heat and cook your chopped bacon until it’s just starting to crisp and the fat has rendered out. Next, add the diced red onions and cook for about 15 minutes, stirring occasionally, until the onions are soft and caramelized. This slow-cooking step brings out an amazing sweetness and depth. Then throw in your minced garlic and chopped mushrooms, cooking for another 5 minutes until the mushrooms soften. Finally, toss in the fresh baby spinach, stirring gently until it wilts completely. This step layers in savory richness and a little freshness that you’ll really appreciate.

Step 3: Mix, Mash, and Combine Everything

In a large bowl, mash about three-quarters of the roasted squash until it’s smooth and creamy—like mashed potatoes. Add the softened cream cheese and mascarpone, then stir until everything’s well combined and velvety. Now fold in your sautéed bacon, onions, garlic, mushrooms, spinach, and all those wonderful flavors. Finally, gently fold in the grated fontina and parmesan cheeses. This mixture is already irresistible, as you’ll see when you taste a little!

Step 4: Bake Until Bubbling and Golden

Transfer the mixture into a baking dish and pop it in the oven for about 30 minutes, or until the top is bubbly and golden brown. The cheesy crust that forms adds amazing texture and makes it hard to resist digging in. Serve warm straight from the oven with your favorite chips or crackers. You’ll love how this dip becomes the centerpiece of any gathering.

How to Serve Roasted Butternut Squash Spinach Dip Recipe

Garnishes

I always finish the dip with those reserved roasted butternut squash cubes on top—they add a pop of color and a sweet, tender contrast that’s so satisfying. A sprinkle of extra parmesan or a few fresh herb leaves like parsley or thyme also works beautifully for a fresh, inviting look.

Side Dishes

This dip pairs great with crispy pita chips, sturdy crackers, or even fresh veggie sticks like carrots and bell peppers. For a cozy party, I like serving it alongside crusty baguette slices or warm naan bread—you can’t go wrong!

Creative Ways to Present

I once tried serving this dip inside a hollowed-out mini pumpkin for a Thanksgiving party—it impressed everyone and kept the dip warm longer. You could also spoon it into small ramekins for individual servings or tuck it into bread bowls for a comforting snack that’s perfect for fall and winter gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Roasted Butternut Squash Spinach Dip store wonderfully in an airtight container in the fridge for up to 3 days. I always cover it tightly because cheese can dry out easily. When you open it the next day, give it a gentle stir to recombine any separated moisture.

Freezing

I honestly don’t recommend freezing this dip because the texture of the roasted squash and cheeses can change after thawing. If you want to freeze parts of it, I’d suggest freezing the roasted squash separately for future use, then making the dip fresh when you’re ready.

Reheating

Reheat leftovers gently in the oven at 325°F covered with foil to prevent drying out or in the microwave in short bursts, stirring in between. Adding a splash of cream or milk can help keep the dip creamy on reheating.

FAQs

Final Thoughts

This Roasted Butternut Squash Spinach Dip Recipe is hands down one of my favorite things to make when I want a simple yet show-stopping appetizer. It’s creamy, comforting, and packed with complex flavors that always impress. The best part? It’s easy enough for a casual night in but elegant enough for holiday entertaining. I really hope you give it a try and make it your own—it’s a dip that feels like a warm hug and consistently brings smiles to my table.

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