Roasted Butternut Squash and Spinach Dip Recipe

Name: Roasted Butternut Squash and Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces bacon; 2 teaspoons maple syrup; 1-1/2 cups butternut squash, diced into 1/2-inch chunks; 1 teaspoon olive oil; 1/8 teaspoon sea salt; 2 cups packed spinach; 1 cup cream cheese, at room temperature; 1/2 cup sour cream; 1/2 cup feta cheese; 3 cloves of garlic, minced; 1/4 teaspoon cayenne; 1 cup Monterey Jack cheese, grated; Reynolds Wrap Aluminum Foil

Servings: persons

4 pieces bacon
2 teaspoons maple syrup
1-1/2 cups butternut squash, diced into 1/2-inch chunks
1 teaspoon olive oil
1/8 teaspoon sea salt
2 cups packed spinach
1 cup cream cheese, at room temperature
1/2 cup sour cream
1/2 cup feta cheese
3 cloves of garlic, minced
1/4 teaspoon cayenne
1 cup Monterey Jack cheese, grated
Reynolds Wrap Aluminum Foil

1
Preheat oven to 400 degrees F. Line a baking tray with Reynolds Wrap Aluminum Foil and place a wire rack on top.
2
Lay bacon on top of the rack and baste both sides with maple syrup.
3
Bake for 2530 minutes, turning halfway through until the bacon is nice and crispy.
4
Blot excess grease with paper towel and set aside.
5
Line a small baking tray with foil.
6
Place squash on the baking tray and drizzle with olive oil.
7
Season with sea salt.
8
Bake for 3035 minutes until the squash is tender and softened.
9
Using a fork, lightly mash the squash.
10
While the squash is roasting, prepare your spinach.
11
Heat spinach in a pan over medium heat until wilted and cooked down (23 minutes).
12
Set aside.
13
In a large bowl, combine cream cheese, sour cream, Feta, garlic and cayenne, and mix together until smooth.
14
Fold in spinach, squash, maple bacon and Monterey Jack.
15
Pour the mixture into an oven-safe serving dish.
16
Bake for 1015 minutes until the cheese has melted and the top begins to brown.
17
Serve warm with crackers or sliced bread.

1178

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pieces bacon, 2 teaspoons maple syrup, 1-1/2 cups butternut squash, diced into 1/2-inch chunks, 1 teaspoon olive oil, and more.

Yes, Roasted Butternut Squash and Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Butternut Squash and Spinach Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions