Roasted Acorn Squash and Goat Cheese Dip

By Lily Hughes
September 30, 2016
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Author Notes: This fall dip can be eaten with crudités or spread on toast. It's a great snack to serve at a fall dinner party or to enjoy with a glass of red wine on a crisp fall evening. You can easily spice it up with some chili flakes or add a zesty twist with some lemon juice. Lily Hughes

Serves: 2-4

  • 1 acorn squash
  • 1 tablespoon olive oil (plus a little extra for drizzling)
  • 1 tablespoon apple cider vinegar
  • 3 sprigs thyme
  • 1/3 cup goat cheese
  • 2 teaspoons maple syrup
  • pinches salt and pepper
  1. Preheat the oven to 425F. Half the squash and scoop out the seeds. Place on a roasting pan and rub with olive oil, apple cider vinegar, thyme, and salt & pepper. Roast for 40 mins.
  2. Remove squash from the oven and let cool. Scoop squash flesh into a food processor. Add goat cheese, maple syrup, and salt & pepper. Blitz together until smooth, drizzling in some extra olive oil if you want. Try it and adjust seasoning to taste.

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Vegetable|Cheese|Make Ahead|Fall|Vegetarian|Snack|Appetizer