Take in the fall season with this delicious butternut squash and apple dip paired with crunchy and salty crackers from Crunchmaster. Like this dip? Also check out my Pumpkin Hummus dip recipe. Crunchmaster sponsored this post and it contains affiliate links. Please see my disclosures.
‘Tis the season for butternut squash, and one of my favorite ways to enjoy this gorgeous gourd is in a warm dip paired with my favorite multi-seed crackers.
This seasonal dip is perfect for hosting friends and family for the holidays, or simply for indulging in a healthy snack because you deserve it.
Ingredients
Here’s what you’ll need to make this sweet butternut squash dip:
- 1 pound butternut squash cubed (approximately 4 cups)
- 1 apples peeled, cored and diced (about 2 cups)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 garlic clove, minced
- 1/4 cup sour cream
- 4 oz goat cheese
- 1 tsp dried thyme
- ¼ teaspoon nutmeg
And don’t forget the gluten-free crackers from Crunchmaster! More on that in a bit.
How to Make the Dip
You’ll love how easy it is to make this dip. It requires a little prep work, but nothing you can’t handle.
Step #1: Preheat your oven to 450°F. Toss butternut squash and apple cubes with a little oil and place the cubes in an even layer on a baking sheet. Sprinkle squash with salt and roast for 20-25 minutes until the squash is soft, turning every 10 minutes to ensure even cooking. Remove from the oven and let cool for a few minutes.
Step #2: Place roasted butternut squash, garlic, diced apple, sour cream, goat cheese, dried thyme, and nutmeg into a food processor and blend until completely smooth. Taste and adjust any seasonings as needed.
Step #3: Place mixture in a gratin dish or other ovenproof baking dish and bake another 10 minutes, until completely warmed through.
Step #4: Serve and eat. I serve this dip with Crunchmaster multi-seed crackers. The crackers are deliciously crunchy, slightly salty, and offer the perfect shape for scooping up this creamy dip. Yum!
You can serve the dip with the crackers on the side, or add the dip atop the crackers for a pretty tray of appetizers.
I love that the Crunchmaster crackers lay flat, have a beautiful hexagon shape, and deliver the best crunch possible.
And, of course, all Crunchmaster crackers are certified gluten free. Sweet!
You can find Crunchmaster crackers at most major retailers. Check the company’s store locator to find them near you or shop on Amazon to find them right away.
Take a Crack”er” at These Recipes
This warm butternut squash and apple dip will be the life of the party, but if you want to bring a few dip flavors to wow your guests, try my Pumpkin Hummus dip too. They sure do make a pretty pair!
Looking for more snack tray inspiration? Check out this dessert snack board featuring Crunchmaster Protein Brownie Crackers.
Warm Butternut Squash Apple Dip
Ingredients
- 1 pound butternut squash cubed (approximately 4 cups)
- 1 apples peeled, cored and diced (about 2 cups)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 garlic clove minced
- 1/4 cup sour cream
- 4 oz goat cheese
- 1 tsp dried thyme
- ¼ teaspoon nutmeg
- 20 Crunchmaster multi-seed crackers
Instructions
- Preheat oven to 450°F. Toss butternut squash and apple cubes with oil and place on a baking sheet in an even layer. Sprinkle with salt. Roast for 20-25 minutes, until the squash is soft, turning every 10 minute to ensure even cooking. Remove from the oven and let cool for a few minutes.
- Place roasted butternut squash, garlic, diced apple, sour cream, goat cheese, dried thyme, and nutmeg into a food processor. Blend until completely smooth. Taste and adjust any seasonings as needed.
- Place mixture in a gratin dish or other oven-proof baking dish and bake another 10 minutes, until completely warmed through.
This is a delicious appetizer and side dish. I made it for a small anniversary gathering and for a larger New Year’s Eve party, where the host was very impressed with this squash/apple dip. I’m partial to Simple Mills almond flour crackers – Costco has the best price, and they’ve just introduced another style SM cracker.
For this recipe, I also used Costco’s organic feta because I don’t like goat cheese. It turned out fine. I’m also dairy and soy free, and had just discovered the KiteHill non-dairy brand and used their sour cream.
I mistakenly put the apples raw into the blender instead of baking them, but still delicious. Next time I’ll do the bake. I’m also going to try doubling the apple and seasonings and try it with cinnamon.
I need to fix that. Thank you. I add it raw to the food processor. If you want to roast it, I would roast whole cloves and watch carefully so the garlic doesn’t burn.
Do you mean for the garlic to be baked with the squash and apples, or blended raw? The garlic is left out of the instructions and both methods give different tastes. From your photo, the garlic goes raw into the food processor?