If you’re looking for a cozy, crowd-pleasing appetizer that’s just a little different from the usual spinach dip, you’re in the right place. This Roasted Butternut Squash Spinach Dip Recipe has become one of my favorite go-to dishes for parties and family gatherings because it balances creamy, cheesy goodness with that subtle sweetness and earthiness from the roasted squash. Trust me, your guests will keep coming back for more!
Why You’ll Love This Recipe
- Unique Flavor Twist: The roasted butternut squash adds a lovely sweetness that pairs perfectly with savory bacon and cheese.
- Rich, Creamy Texture: Cream cheese, mascarpone, and melty fontina combine to deliver ultimate creaminess.
- Great for Any Occasion: From casual get-togethers to holiday parties, it’s a guaranteed crowd-pleaser.
- Easy to Make Ahead: You can prep much of this dip ahead, so less stress on the big day.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash Spinach Dip Recipe is in the way all these ingredients come together—simple, fresh, and full of flavor. When you shop, try to pick a butternut squash that feels heavy for its size, which means it’s nice and dense (and sweet!).
- Butternut squash: Roasting it brings out a natural sweetness that’s key here.
- Olive oil: Use a good-quality extra virgin for roasting the squash.
- Maple syrup: Just a touch adds a subtle sweetness that balances savory flavors.
- Salt & pepper: For seasoning every layer perfectly.
- Freshly grated nutmeg: Adds warmth and depth, but don’t overdo it.
- Bacon: Provides smoky crunch that makes this dip unforgettable.
- Red onion: Slowly caramelized to bring out its natural sweetness.
- Garlic: Minced fresh garlic is a must for that punch of flavor.
- Mushrooms: They soak up flavors while adding earthy richness.
- Fresh baby spinach: It wilts down beautifully and brings freshness.
- Cream cheese: Softened so it blends smoothly into the dip.
- Mascarpone cheese: Adds silky creaminess and pairs wonderfully with cream cheese.
- Fontina cheese: Freshly grated for melty, gooey goodness.
- Parmesan cheese: A sharp finish that elevates the cheesy flavor.
Variations
I’m a big fan of making recipes my own, and this roasted butternut squash spinach dip is no exception. Feel free to play with options to suit dietary needs or just mix it up depending on the season!
- Vegetarian version: Skip the bacon and boost the mushrooms for a hearty texture—my vegetarian friends loved this adaptation.
- Spicy twist: Add a pinch of cayenne or red pepper flakes to the roasted squash for a little kick.
- Dairy-free option: Swap cream cheese and mascarpone with plant-based cream cheese and omit parmesan or use a vegan parmesan alternative.
- Herb variation: Toss in fresh thyme or rosemary when roasting the squash for a fragrant boost.
How to Make Roasted Butternut Squash Spinach Dip Recipe
Step 1: Roast the Butternut Squash to Sweet Perfection
Start by preheating your oven to 425°F. Line a baking sheet with parchment to avoid sticking and make clean-up a breeze. Toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, and freshly grated nutmeg. Roasting the squash in two stages with a quick stir halfway through helps it cook evenly and develop that perfect tender, caramelized edge. Keep an eye on it so it doesn’t get mushy—fork tender but still holding its shape is the goal.
Step 2: Sauté Bacon, Onions, Garlic, Mushrooms, and Spinach
While the squash is roasting, heat a skillet over medium heat. Cook the chopped bacon until it’s just crispy—this renders the fat and adds so much flavor. Then add diced red onion, stirring occasionally until they start to caramelize and get nicely sweet, which takes about 15 minutes. Toss in garlic and mushrooms next; cook until the mushrooms soften and release their moisture. Finally, add the fresh baby spinach and gently toss it in the bacon-onion mixture until it wilts down completely. This layered sauté builds the savory depth the dip needs to balance the roasted squash’s sweetness.
Step 3: Mash, Mix, and Combine All the Goodies
In a large bowl, mash about three-quarters of the roasted butternut squash until it’s smooth like creamy mashed potatoes, but leave a few cubes aside for garnish—they add nice texture and visual appeal. Into the bowl, fold in the softened cream cheese and mascarpone, mashing and stirring until everything’s smooth and combined. Now add the skillet mix—bacon, onions, spinach, mushrooms, and garlic—and stir to combine. Finally, fold in all the shredded fontina and parmesan cheese until you see pockets of melty cheese everywhere.
Step 4: Bake Until Golden and Bubbly
Transfer your mixture to a baking dish and pop it into the oven at 350°F (you can reduce temperature here for gentle baking) for about 30 minutes. You want that top to get golden and bubbly—melty cheese and warm squash make this dip irresistible. Serve it hot right out of the oven with your favorite chips or crackers. You’re going to love the sweet-savory combo in every bite!
Pro Tips for Making Roasted Butternut Squash Spinach Dip Recipe
- Don’t Skip Roasting Twice: Roasting the squash in two stints with a stir develops better caramelization and texture.
- Use Room Temperature Cream Cheese: Softened cream cheese blends seamlessly, preventing lumpy dip.
- Caramelize Onions Slowly: Patience here pays off with sweetness that balances salty bacon perfectly.
- Reserve Cubes for Garnish: Adding a few roasted squash cubes on top before baking gives a pop of texture and makes your dip look intentional and inviting.
How to Serve Roasted Butternut Squash Spinach Dip Recipe
Garnishes
I love sprinkling a little extra parmesan and some fresh chopped parsley or chives on top right before serving — adds a fresh green contrast and makes the dip look irresistible. The reserved butternut squash cubes sprinkled over the dip warm from the oven are also a nice touch.
Side Dishes
This dip pairs beautifully with an assortment of crunchy dippers: pita chips, toasted baguette slices, or even crisp vegetable sticks like carrots and celery. For a full appetizer spread, I like to serve it alongside a simple charcuterie board with nuts and olives — keeps things interesting!
Creative Ways to Present
For a party, I like serving this dip in a hollowed-out mini pumpkin or a rustic cast iron skillet. It creates such a warm vibe and is perfect for fall or holiday hosting. You can also set out little ramekins for individual portions — it’s nicer and more hygienic with bigger crowds.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover dip in an airtight container in the fridge. It’ll keep beautifully for 3 to 4 days and often tastes even better the next day once the flavors have melded.
Freezing
I’ve frozen this dip before and it works well — just let it cool completely, then portion it into freezer-safe containers. Thaw overnight in the fridge before reheating. Texture might be slightly different but the flavor is still fantastic.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, for about 15-20 minutes until warm and bubbly again. Microwave works too for a quick fix but oven heating preserves the cheesy top better.
FAQs
-
Can I make this Roasted Butternut Squash Spinach Dip Recipe ahead of time?
Absolutely! You can prep the roasted squash and sauté the veggie mixture a day ahead, then assemble and bake the dip just before serving for the freshest taste and texture.
-
What can I use instead of mascarpone cheese?
If you don’t have mascarpone on hand, cream cheese alone works fine. You might want to add a tablespoon of sour cream to mimic mascarpone’s creaminess and slight tang.
-
Is this dip gluten-free?
The dip itself is naturally gluten-free, but be sure to serve it with gluten-free chips or crackers if you have guests with gluten sensitivities.
-
How do I store leftovers to keep the dip fresh?
Store your leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days for peak freshness and flavor.
Final Thoughts
I absolutely love how this Roasted Butternut Squash Spinach Dip Recipe brings together cozy fall flavors with rich, cheesy goodness. When I first tried it, I was hooked by how the sweetness of roasted squash elevated the classic spinach dip. If you want to impress your friends with something that’s comforting yet a little unexpected, this is it. Seriously, give it a try—I know you’ll enjoy it as much as my family does!
Print
Roasted Butternut Squash Spinach Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Roasted Butternut Squash Spinach Dip is a rich and creamy appetizer featuring roasted butternut squash blended with browned bacon, caramelized onions, sautéed mushrooms, fresh spinach, and a blend of cream cheese, mascarpone, fontina, and parmesan. Perfectly roasted and baked to golden bubbly perfection, this dip is an indulgent and flavorful dish to serve with chips and crackers for gatherings or cozy nights in.
Ingredients
Roasted 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 & 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 your oven to 425°F (220°C). Line a baking sheet with parchment paper, place the cubed butternut squash on it, then toss with olive oil, maple syrup, salt, pepper, and freshly grated nutmeg. Roast the squash for 15 minutes, toss it, and then roast for an additional 15 minutes until it becomes fork-tender. Once done, remove from oven and allow it to cool slightly.
- Cook Bacon and Vegetables: While the squash roasts, heat a large skillet over medium heat. Add the chopped bacon and cook until it is slightly crispy and fat has rendered. Stir in diced onions and cook, stirring occasionally, for about 15 minutes to allow the onions to caramelize and bacon to crisp further. Add minced garlic and chopped mushrooms, cooking until mushrooms soften, about 5 minutes. Stir in fresh baby spinach and cook until fully wilted, then remove from heat.
- Combine Squash and Cheeses: In a large bowl, mash three-quarters of the roasted squash pieces until smooth like mashed potatoes, reserving some cubes for garnish. Add the softened cream cheese and mascarpone to the bowl, mashing and stirring until well combined. Add the cooked bacon mixture from the skillet and mix thoroughly to combine all ingredients.
- Add Grated Cheeses and Bake: Fold in the freshly grated fontina and parmesan cheeses gently until evenly distributed. Transfer the mixture into a baking dish and bake at 425°F (220°C) for 30 minutes, until the cheese is bubbly, melted, and golden on top.
- Serve: Remove from the oven and serve the dip immediately with your favorite chips and crackers as a warm, savory appetizer.
Notes
- For a vegetarian version, omit the bacon and increase the mushrooms for added texture.
- Maple syrup balances the earthiness of the squash but can be substituted with honey if preferred.
- To save time, prepare the roasted squash up to a day ahead and refrigerate before assembling the dip.
- This dip can be served warm or at room temperature.
- Use fresh cheeses for best melting quality and flavor.
Nutrition
- Serving Size: 1/6 of recipe (about 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
