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

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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

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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