Description
This Roasted Butternut Squash Spinach Dip is a savory and creamy appetizer perfect for gatherings. Roasted butternut squash blends with caramelized bacon, sautéed mushrooms, and fresh spinach, all combined with a rich mixture of cream cheese, mascarpone, fontina, and parmesan cheeses. Baked until bubbly and golden, this dip pairs deliciously with chips and crackers for a comforting and flavorful treat.
Ingredients
Scale
Roasted Butternut Squash
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
Sautéed Vegetables and Bacon
- 8 slices bacon, chopped
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 ounces sliced mushrooms, chopped
- 12 ounces fresh baby spinach
Cheeses
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup mascarpone cheese
- 8 ounces fontina cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
Instructions
- Preheat and roast squash: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the cubed butternut squash on it. Drizzle with olive oil and maple syrup, then sprinkle salt, pepper, and freshly grated nutmeg. Toss to coat evenly. Roast the squash for 15 minutes, toss, then continue roasting for another 15 minutes until the squash is fork-tender. Remove from oven and let cool slightly.
- Cook bacon and vegetables: While the squash is roasting, heat a large skillet or pot over medium heat. Add the chopped bacon and cook until it starts to crisp and fat renders. Add the diced red onion, cooking and stirring occasionally for about 15 minutes until onions caramelize and bacon crisps. Stir in minced garlic and chopped mushrooms, cooking until mushrooms are softened, about 5 minutes. Add the fresh baby spinach and gently toss, cooking until spinach is fully wilted.
- Mash and combine ingredients: In a large bowl, mash three-quarters of the roasted butternut squash until smooth with a texture similar to mashed potatoes, leaving some cubes reserved for garnish. Add the softened cream cheese and mascarpone, and stir/mash until fully combined and creamy. Fold in the cooked bacon and vegetable mixture, then gently fold in the grated fontina and parmesan cheeses until thoroughly incorporated.
- Bake the dip: Transfer the mixture into a baking dish and bake at 425°F (220°C) for 30 minutes, or until the cheese topping is bubbly, golden, and melty.
- Serve: Remove from the oven and serve immediately with your favorite chips and crackers. Garnish with reserved roasted butternut squash cubes for added texture and presentation.
Notes
- For a vegetarian version, omit the bacon and consider adding smoked paprika for a smoky flavor.
- If you prefer a smoother dip, blend the roasted squash mixture before combining with other ingredients.
- This dip can be prepared a day ahead; assemble but do the final bake just before serving.
- Substitute fontina cheese with mozzarella if unavailable.
- Use gluten-free crackers to make this recipe gluten-free compliant.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1/6 of recipe (approximately 150g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
