Cozy on up to this warm butternut squash and apple dip. Perfect for entertaining or hoarding all to yourself. I served this dip with Crunchmaster multi-seed crackers. This post is sponsored by Crunchmaster.
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.
Notes
This dip tastes best served warm. Store leftovers in the fridge (covered) and heat it for 10 minutes in your oven to enjoy the next time.Nutrition information is for dip only (not including crackers)