Butternut Squash Dip

1.5 quart dish
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Baked butternut squash plus some cheese and spicy stuff makes for a perfect fall appetizer!


3 cups butternut squash flesh
1 cup heavy cream
8 ounces Gruyere (or swiss) cheese, grated
1 Teaspoon cayenne pepper
1 Tablespoon hot sauce (opt.)
Salt and pepper
Panko breadcrumbs
Butter (for the dish)
Pita chips (for serving)


1) Slice butternut squash in half and bake at 350 degrees for an hour.  let cool slightly before handling.

2) Scoop out seeds from squash and measure out flesh.  Add to other ingredients and mix well.

3) Add dip to a buttered casserole dish and top with Panko.

4) Bake at 400 degrees for 30-40 minutes.

5) For pita chips, cut pita into sixths and split each sixth in half.  Toss with a drizzle of olive oil and kosher salt.  Bake at 400 degrees for 10-12 minutes and stir once halfway through.

6) Serve dip with the chips!