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
olive oil (plus a little extra for drizzling)
apple cider vinegar
salt and pepper
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.
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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