Butternut Squash Goat Cheese Dip with Tart Cherry Compote
This butternut squash dip is made with goat cheese and cream cheese for a super creamy texture then topped with a festive tart cherry compote.
Servings: 8 servings
Ingredients
For the Butternut Squash Goat Cheese Dip
- 3 cups cubed butternut squash
- 1 tablespoons extra virgin olive oil
- 1/2 tablespoon chopped rosemary
- salt and pepper to taste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 3 ounces goat cheese
- 2 ounces cream cheese
For the Tart Cherry Compote:
- 1 cup frozen tart cherries
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1/2 tablespoon chopped rosemary
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss the butternut squash with the olive oil, salt, pepper and rosemary and spread out on baking sheet. Roast for 30 minutes until fork tender, tossing half way through.
- While the squash roasts, make the tart cherry compote by combining all ingredients in a small sauce pot over medium heat. Bring to a boil then reduce to a simmer and cook for about 10 minutes until reduced and thickened, stirring occasionally. Remove from heat and set aside.
- Add the roasted butternut squash to a food processor with the remaining ingredients. Process until smooth, scraping down the sides as needed.
- Reduce oven temperature to 350 degrees.
- Transfer the squash mixture to a baking dish and smooth the top with a spatula. Bake in the oven for about 10 minutes until warmed through.
- Remove the dip from the oven, top with the tart cherry compote and any extra chopped herbs. Serve warm with toasted pita wedges or vegetables.
Nutrition
Serving: 1SERVING | Calories: 110kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 112mg | Fiber: 3g | Sugar: 3g