Name: Warm Butternut Squash Dip with Gruyere and Pistachios
Total time: PT3600.0S
Yield: 6
Ingredients: 2 pound Butternut Squash; as needed Olive Oil; to taste Sea Salt; 1 clove Garlic; 3 tablespoon Mayonnaise; 1 cup Gruyère Cheese; 1/4 teaspoon Cayenne Pepper; 1 tablespoon Fresh Parsley; 1/3 cup Pistachios

Not having to peel any gourds is just one of the many reasons to love this cheesy, warm butternut squash dip.

Low-Fat

Oven

Intermediate

<p>
<h2>How To Make Warm Butternut Squash Dip with Gruyere and Pistachios</h2>
<h3>How To Prepare Butternut Squash</h3>
Bake the seasoned and cut butternut squash in a 400 degrees F (200 degrees C) preheated oven. Make sure to deseed the squash and bake it cut side down. To test if the butternut squash is already cooked, you can use a fork to poke it, and it should be fork-tender. The roasting time depends on the size of the butternut squash. For this recipe, the baking time was 45 minutes. 
When squash is fork-tender, take it out of the oven and cool it down before scooping out the flesh. Set it aside until ready to assemble.
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<h3>How To Assemble Warm Butternut Squash Dip with Gruyere and Pistachios</h3>
To assemble, mix in the garlic, mayonnaise, gruyere, cayenne, and fresh parsley to the butternut squash flesh until well combined. Once combined, you can transfer it to a ramekin or any oven-safe dish you will also use to serve it. Top it with the remaining grated cheese and pistachios and bake until the cheese is fully melted. Make sure to keep an eye on it to avoid burning the pistachios. Best to serve it immediately or while warm.
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<h2> Ingredients &amp; Substitutions</h2>
<ul>
<li>Butternut Squash - this sweet and nutty winter squash variety is available all year round. You can substitute it with acorn squash since they almost have the same flavor profile.</li>
<li>Mayonnaise - this tangy and creamy condiment works well with this dip and helps it bind the ingredients together. You can find it in many stores, but you can also make this <a href="https://www.sidechef.com/recipes/4454/classic_mayonnaise/" target="_blank">Classic Mayonnaise</a> at home. </li>
<li>Gruyere Cheese - a great tasting cheese that is creamy and nutty in flavor. It also melts great; that’s why it’s a common cheese for fondues, gratins, or other baked goods with cheese.</li>
<li>Pistachios - packed with fiber and protein, this slightly sweet nut is so flavorful, you can enjoy it by itself.</li>
</ul>
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<h2>Tips &amp; Suggestions</h2>
<ul>
<li>You can make this egg-free by using creme fraiche or  Greek yogurt instead of mayonnaise.</li>
<li>If you want to make this warm appetizer vegan, you can substitute the mayonnaise with coconut yogurt and use your go-to vegan-friendly cheese instead of gruyere.</li>
</ul>
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<h2>You Might Also Like:</h2>
<h3>Learn More</h3>
<ul>
<li><a href="https://www.sidechef.com/articles/1471/ultimate-guide-to-potluck/" target="_blank">Ultimate Guide to Potluck</a></li>
</ul>
<h3>Collection of Recipes You Should Explore</h3>
<ul>
<li><a href="https://www.sidechef.com/collections/150/munch-madness-slam-dunk-snacks-for-game-night/" target="_blank">Munch Madness: Slam Dunk Snacks for Game Night</a></li>
</ul>
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<h3>Other Popular Recipes You Should Try</h3>
<ul>
<li><a href="https://www.sidechef.com/recipes/19114/vegan_baked_spinach_dip/" target="_blank">Vegan Baked Spinach Dip</a></li>
<li><a href="https://www.sidechef.com/recipes/10373/cheesy_roasted_ratatouille_dip/" target="_blank">Cheesy Roasted Ratatouille Dip</a></li>
<li><a href="https://www.sidechef.com/recipes/17015/cheesy_jalape_o_skillet_dip/" target="_blank">Cheesy Jalapeno Skillet Dip</a></li>
</ul>
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</p>

Warm Butternut Squash Dip with Gruyere and Pistachios

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

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potassium

Butternut Squash

pound

Olive Oil

as needed

Sea Salt

to taste

Garlic

clove

Mayonnaise

tablespoon

Gruyère Cheese

Cayenne Pepper

teaspoon

Fresh Parsley

Pistachios

Preheat the oven to 400 degrees F (200 degrees C).

Cut the squash {@0:} in half lengthwise and scoop out the seeds.

Cut the squash Butternut Squash (2 pound) in half lengthwise and scoop out the seeds.

Cut the squash Butternut Squash (2 lb) in half lengthwise and scoop out the seeds.

Rub with {@0:} and {@1:} and arrange cut side down on a parchment-lined baking sheet

Rub with Olive Oil ( as needed) and Sea Salt ( to taste) and arrange cut side down on a parchment-lined baking sheet

Rub with Olive Oil (as needed) and Sea Salt (to taste) and arrange cut side down on a parchment-lined baking sheet

Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half.

When cool enough to touch, scoop out the squash flesh and reserve in a bowl.

Add {@4:}, {@3:}, {@1:}, {@0:}, and {@2:} to the squash flesh. Mix well. Taste for seasoning and add more salt as necessary.

Add Garlic (1 clove) [Minced], Mayonnaise (3 tablespoon), Gruyère Cheese (3/4 cup), Cayenne Pepper (1/4 teaspoon), and Fresh Parsley (1 tablespoon) [Finely chopped] to the squash flesh. Mix well. Taste for seasoning and add more salt as necessary.

Add Garlic (1 clove), Mayonnaise (3 Tbsp), Gruyère Cheese (3/4 cup), Cayenne Pepper (1/4 tsp), and Fresh Parsley (1 Tbsp) to the squash flesh. Mix well. Taste for seasoning and add more salt as necessary.

Transfer to an oven safe ramekin or casserole and top with the remaining {@0:} and {@1:}.

Transfer to an oven safe ramekin or casserole and top with the remaining Gruyère Cheese (1/4 cup) and Pistachios (1/3 cup) [Finely chopped].

Transfer to an oven safe ramekin or casserole and top with the remaining Gruyère Cheese (1/4 cup) and Pistachios (1/3 cup).

Bake until the cheese is melted (be careful not to burn the nuts), about 10 minutes.

Serve immediately with gluten-free crackers or baguette rounds.

Warm Butternut Squash Dip with Gruyere and Pistachios

4.5

1HR

$1.62

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions