Warm Butternut Squash Dip with Gruyere and Pistachios – a delicious recipe with Butternut Squash, Olive Oil, Salt, clove Garlic, Mayonnaise, Gruyere. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400 degrees F.
2
Cut the squash in half lengthwise and scoop out the seeds.
3
Rub with olive oil and salt and arrange cut side down on a parchment-lined baking sheet.
4
Roast in the oven for 45 minutes, or until a fork easily slides in and out of the squash.
5
When cool enough to touch, scoop out the squash flesh and reserve in a bowl.
6
Stir in the garlic, mayo or creme fraiche, 3/4 cup cheese, cayenne and parsley.
7
Taste for seasoning and add more salt as necessary (youll probably need 1/2 teaspoon).
8
Transfer to an oven safe ramekin or casserole and top with the remaining cheese and nuts.
9
Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.
10
Serve immediately with gluten-free crackers or baguette rounds.
1705
kcal
Calories
192
g
Fat
3
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds Butternut Squash, Olive Oil, As Needed, 1 pinch Sea Salt, 1 clove Garlic, and more.
Yes, Warm Butternut Squash Dip with Gruyere and Pistachios 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.
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