Butternut Squash Dip

Cheesy, baked Butternut Squash Dip is guaranteed to be the hit of your holiday table! Made with fresh butternut squash, 3 types of cheese, and plenty of fresh fall herbs, it’s everything you want in a holiday appetizer (and easy to make ahead!)

I’ve often said that Thanksgiving is my favorite holiday of all. And not JUST because of the food… but because it’s all about family and friends and giving thanks for life’s abundance. (And it just so happens to have the best food, too!)

Of course, we all look forward to the things we know and love… the turkey and gravy and mashed potatoes and green bean casserole. We have our favorites and we love to make them every year.

And then there are the appetizers. And if your family is anything like mine, the appetizers are no holds barred. They’re the part of the meal we switch up from one year to the next… and this year is all about butternut squash.

Specifically this cheesy, baked Butternut Squash Dip! Loaded with sweet onion, shredded butternut squash, white cheddar, gouda, parmesan, and fresh herbs, it’s the absolute PERFECT dip for fall. And I found everything I needed to make it at Metro Market!

If you’re local, you know that Metro Market and Pick ‘n Save are the go-to grocery stores. The one stop shops for everything from delicious fresh produce to local dairy products and everything in between. Which is DEFINITELY a holiday win!

What You’ll Need For This Recipe

Onion & garlic – One large sweet onion and 3 cloves of minced garlic offer delicious, savory flavor to this dip, while also adding texture.

Butternut squash – 2 cups freshly grated butternut squash pack this dip full of delicious flavor, and grating the squash adds texture as well.

Herbs – 1-2 Tablespoons fresh minced herbs add depth of flavor and pair beautifully with the butternut squash. I used a combination of sage, rosemary, and thyme.

Cheeses – As with so many recipes, the cheeses make the dip! I used a combination of white cheddar, parmesan, gouda, and cream cheese. See “recipe variations” below for additional suggestions.

Sour cream & mayo – 1/4 cup each sour cream and mayo combine with the cheeses, giving the dip a smooth, velvety texture.

Seasonings – I added salt, pepper, smoked paprika, and a pinch of cayenne pepper. Feel free to add additional seasonings as desired.

How To Make Butternut Squash Dip

Sauté the onions & garlic. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 5 minutes, stirring regularly, until softened. Add minced garlic and sauté 1 minute, until fragrant.

Sauté the squash. Add shredded squash, minced herbs, salt and pepper. Sauté 5 minutes, stirring regularly.

Stir in the cheeses. Add gouda, white cheddar, parmesan, cream cheese, sour cream, mayo, smoked paprika, and cayenne pepper. Mix well.

Bake & garnish. Transfer to 1 quart baking dish. Bake for 20-25 minutes, until golden brown and bubbly. Remove from oven and garnish with fresh thyme. Serve with crostini, crackers, or any of your favorite dippers.

Make-Ahead, Storage & Reheating Tips

This dip is easy to make ahead for easy holiday entertaining! Just follow the recipe instructions for assembly, and before baking cover tightly and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator, uncover, and bake at 375° for 25-30 minutes (slightly longer than the original recipe, since the ingredients will be cold.)

Store any leftovers in a covered container in the refrigerator for up to 4 days. To reheat, transfer desired amount to an oven-safe container and heat at 350° for 10-15 minutes or until hot.