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Warm Roasted Butternut Squash Dip with Browned Butter Sage and Caramelized Onions

Warm Butternut Squash Dip with Browned Butter Sage and Caramelized Onion

This dip is a decadent mix of unique seasonal flavors and will leave your party guests begging for the recipe.
Course Appetizer
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Jen Seislove

Ingredients

  • olive oil
  • salt and pepper
  • 3- 3 1/2 lbs cubed butternut squash
  • 4 tbsp unsalted butter
  • 1 bunch of fresh sage leaves about 20-25 leaves
  • 1 large vidalia onion roughly chopped
  • 2-3 large garlic cloves minced
  • 8 ounce cream cheese room temperature
  • 1/2 cup sour cream
  • 8 ounces shredded yellow cheddar cheese divided
  • pita chips for dipping

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place squash on the prepared sheet and toss with olive oil, salt and pepper.
  3. Roast squash until tender and lightly browned, about 30 minutes.
  4. In a pan, melt 2-3 tbsp butter and add the onions. Cook over medium heat, stirring occasionally, until they have caramelized, about 30 minutes. (Add more butter if onion begins to stick to pan.) 

  5. When the onions are almost done, stir in the garlic and cook about 1 minute or until fragrant.

  6. In another pan, melt 1-2 tbsp butter over medium heat. When starting to foam, add sage leaves and fry in butter until lightly crisped and beginning to darken slightly.
  7. Remove sage leaves and set aside.
  8. Reserve a few pieces of squash and a few sage leaves for garnish.
  9. To a food processor, add roasted squash, onion mix, and the crispy sage leaves. Process until well combined.
  10. Add cream cheese and sour cream and mix until smooth.
  11. Transfer squash mixture to a small greased casserole dish and mix in half of the cheddar cheese. Top with remaining half of cheddar cheese.
  12. Bake dip at 400° until cheese is entirely melted and browned, about 15-20 minutes.
  13. Top with reserved crispy sage leaves and squash and serve warm with pita chips.

Recipe Notes

The dip can be covered and refrigerated for up to 3 days before baking and serving.